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)
  • Beetroot Gin Cured Ocean Trout 16 Cold tea smoked, tumeric pickled ginger, heirloom beets & horseradish mousse.
  • 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)
  • Sous Vide Duck Leg 18 Wilted warrigal greens, guanciale, whipped goats Chevre, candied citrus zest & lemon emulsion. (GF)