A focus on flavour and fresh local produce guide our rustic and honest modern Australian menu. Selections smoked in-house.

Chapter One

  • Charcuterie Board 20 Selection of cured meats, marinated Timpecha olives, sourdough
  • Albrolhos Island Scallops & Pork Belly 24 Fennel, avocado, orange lemon Myrtle gel & chorizo soil. (DF, GF)
  • Port Lincoln Mussels 16 'Nduja, tomato & herb aromatic broth & sourdough. (GFO)
  • Duck Liver Pate 14 Blood orange gel, pepper berry, seeds, puffed grains & sourdough.
  • Macadamia Dukkha Crusted Silken Tofu 14 Brussel sprouts, confit chilli oil, pickled pumpkin & beetroot glaze. (VG, V, N, DF, GF)
  • 72 Hour Sous Vide 36° South Beef Cheek 18 House smoked with macadamia parsley puree, lemon zest, pangrattata & perpper berry jus. (GFO, N)
  • Mixed Mushroom Arancini 16 Parmigiano reggiano, mushroom crisps, truffle oil & black garlic aioli. (V)