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 (DF)
  • Grilled Honey Bugs 16 Salsa verde, grilled lemon & chilli oil (GF)
  • Albrolhos Island Scallops & Pork Belly 24 Fennel, avocado, orange lemon myrtle gel & chorizo soil (DF, GF)
  • 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)
  • 36° South Beef Carpaccio 18 Horseradish mousse, beetroot pickled cocktail onion, baby beets & seeds (GF)
  • Mixed Mushroom Arancini 16 Parmigiano reggiano, mushroom crisps, truffle oil & black garlic aioli. (V)