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
  • Scallops & Pork Belly 20 Fennel, avocado, orange lemon Myrtle gel & chorizo soil. (DF, GF)
  • King George Whiting Ceviche 18 Riberry foam, samphire & sweet corn puree. (DF, GF)
  • Duck Liver Pate 14 Blood orange gel, pepper berry, seeds, puffed grains & sourdough.
  • Semi Cured Red Kangaroo 16 Davidson plum sauce, Woodside Ashed goats Chevre, seeds & wattle seed. (GF)
  • Macadamia Dukkha Crusted Silken Tofu 14 Pickled pumpkin, radish & Boobialla berry fruit glaze. (VG, V, N, GF)