EAT & DRINK
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Bottomless Brunch - 89pp (Mon - Sat from 11.45am - 2pm)
Grazing Board
House cured meats, mascarpone stuffed bell peppers, pipparas, mixed olives, Danish fetta, La Boqueria Salchichon, confit garlic puree, warm crusty bread (GF option)
Salt and Pepper Squid
spiced mala szechuan sauce, fresh lime (GF,DF,I)
Citrus Cured Spanish Mackerel Ceviche
nashi pear, finger lime, lime gel, black sesame cracker, herb oil (GF,DF,A)
Bruschetta
toasted focaccia, diced tomatoes, herbs, semi dried tomato, house dressing with stracciatella cheese (V)
House Fermented Vegetables
chef’s selection of seasonal fermented vegetables served with house flat bread (VG)
Shoestring Fries
Confit garlic aioli (V,DF)
2 hours of Aperol Spritz, rosé, prosecco, lager, Guinness and pale ale
Gluten free, dairy free, vegetarian and vegan option available
Entrées
Sydney Rock Oysters (min. four per order) 6.5ea
kilpatrick / champagne mignonette (GF,DF)
Herb and Garlic Focaccia 12
confit garlic paste (V,DF)
House Fermented Vegetables 22.5
chefs selection of seasonal fermented vegetables served with house flat bread (VG)
Citrus Cured Spanish Mackerel Ceviche 29.5
nashi pear, finger lime, lime gel, black sesame cracker, herb oil (GF,DF,A)
Salt and Pepper Squid 25
spiced mala szechuan sauce, fresh lime (GF,DF,I)
Scallops 36
XO scallops, crispy curry leaves, chilli oil (I)
Bruschetta 27.5
toasted focaccia, diced tomatoes, herbs, semi dried tomato, house dressing with stracciatella cheese (V)
Mains
Superfood Salad 29
avocado, cucumber, pickled seaweed, edamame, kim chi (DF,VG,GF) add tofu 7 add spiced chicken 8 add tuna sashimi 8
Chicken Salad 29
bbq sweetcorn, avocado, tomato & onion salsa, corn chips (DF,GF)
Green Mo Curry 34
roast cauliflower, butternut pumpkin, gai larn, rice (DF,VEG,GF) add tofu 7 add spiced chicken 8
Twice Cooked Pork Belly 39
asian greens, kimchi, gochujang caramel, house pickle (DF)
Market Fish 46
cauliflower puree, cashew nut, dutch carrots,fermented yellow pepper sauce (DF,GF)
Seafood Spaghetti 46
morton bay bug, chilli, prawn, capers, asparagus, lemon
House Smoked Lamb Backstrap 51
koji fermented silverbeet, roast golden beetroot (DF,GF)
Spaghetti Alla Norma 39
basil, chilli, eggplant, garlic, smoked ricotta (V)
Scotch Fillet (MB2+) 59
forest mushroom, shiraz butter, jus (GF)
Wagyu Cheese Burger 26
Pickle, American mustard, tomato sauce, milk bun, fries add bacon 4 add double beef and cheese 7
Your Bit on The Side
Truffle Potatoes 16
pinenuts, parmesan, sea salt (GF)
Shoestring Fries 13
Confit garlic aioli (V,DF)
Seasonal Greens 16
broccolini, parmesan, sea salt (GF)
Seasonal Salad 16
pear, walnut, feta, grilled zucchini, vinaigrette dressing (V)
Desserts
Chocolate Cake 16
flourless chocolate cake with a quenelle of crème brûlée, burnt orange caramel, almond meal (GF)
Coconut Pannacotta 16
coconut and basil pannacotta, mandarin granita (GF,DF)
Basque Cheesecake 16
Basque cheesecake, quince gel
Cheese Board 36
Lavosh, quince, muscatels (V)
Bottomless Brunch - 89pp (every day with 11.30am until 2pm start)
Grazing Board
House cured meats, mascarpone stuffed bell peppers, pipparas, mixed olives, Danish fetta, La Boqueria Salchichon, confit garlic puree, warm crusty bread (GF option)
Salt and Pepper Squid
spiced mala szechuan sauce, fresh lime (GF,DF,I)
Citrus Cured Spanish Mackerel Ceviche
nashi pear, finger lime, lime gel, black sesame cracker, herb oil (GF,DF,A)
Bruschetta
toasted focaccia, diced tomatoes, herbs, semi dried tomato, house dressing with stracciatella cheese (V)
House Fermented Vegetables
chefs selection of seasonal fermented vegetables served with house flat bread (VG)
Shoestring Fries
Confit garlic aioli (V,DF)
2 hours of Aperol Spritz, rosé, prosecco, lager, Guinness and pale ale
Gluten free, dairy free, vegetarian and vegan option available
Entrées
Sydney Rock Oysters (min. four per order) 6.5ea
kilpatrick / champagne mignonette (GF,DF)
Herb and Garlic Focaccia 12
confit garlic paste (V,DF)
House Fermented Vegetables 22.5
chefs selection of seasonal fermented vegetables served with house flat bread (VG)
Citrus Cured Spanish Mackerel Ceviche 29.5
nashi pear, finger lime, lime gel, black sesame cracker, herb oil (GF,DF,A)
Salt and Pepper Squid 25
spiced mala szechuan sauce, fresh lime (GF,DF,I)
Scallops 36
XO scallops, crispy curry leaves, chilli oil (I)
Bruschetta 27.5
toasted focaccia, diced tomatoes, herbs, semi dried tomato, house dressing with stracciatella cheese (V)
Mains
Superfood Salad 29
avocado, cucumber, pickled seaweed, edamame, kim chi (DF,VG,GF) add tofu 7 add spiced chicken 8 add tuna sashimi 8
corn chips (DF,GF)
Chicken Salad 29
bbq sweetcorn, avocado, tomato & onion salsa,
corn chips (DF,GF)
Green Mo Curry 34
roast cauliflower, butternut pumpkin, gai larn, rice (DF,VEG,GF) add tofu 7 add spiced chicken 8
Twice Cooked Pork Belly 39
asian greens, kimchi, gochujang caramel, house pickle (DF)
Market Fish 46
cauliflower puree, cashew nut, dutch carrots,fermented yellow pepper sauce (DF,GF)
Seafood Spaghetti 46
morton bay bug, chilli, prawn, capers, asparagus, lemon
House Smoked Lamb Backstrap 51
koji fermented silverbeet, roast golden beetroot (DF,GF)
Spaghetti Alla Norma 39
basil, chilli, eggplant, garlic, smoked ricotta (V)
Scotch Fillet (MB2+) 59
forest mushroom, shiraz butter, jus (GF)
Your Bit on The Side
Truffle Potatoes 16
pinenuts, parmesan, sea salt (GF)
Shoestring Fries 13
Confit garlic aioli (V,DF)
Seasonal Greens 16
broccolini, parmesan, sea salt (GF)
Seasonal Salad 16
pear, walnut, feta, grilled zucchini, vinaigrette dressing (V)
Desserts
Chocolate Cake 16
flourless chocolate cake with a quenelle of crème brûlée, burnt orange caramel, almond meal (GF)
Coconut Pannacotta 16
coconut and basil pannacotta, mandarin granita (GF,DF)
Basque Cheesecake 16
Basque cheesecake, quince gel
Cheese Board 36
Lavosh, quince, muscatels (V)
Light Menu - Two Courses – 60pp, Three Courses 75pp
Shared Entrees
Salt and Pepper Squid
House Fermented Vegetables
Bruschetta
Mains, your choice of:
Superfood Salad
Green Mo Curry
Chicken Salad
Spaghetti Alla Norma
House Smoked Lamb Backstrap
Twice Cooked Pork Belly
Served with:
Shoestring Fries
To Finish
Chocolate Cake
Coconut Pannacotta
Lush Menu - Two Courses – 85pp, Three Courses 100pp
Shared Entrees
Herb & Garlic Focaccia
House Fermented Vegetables
Salt & Pepper Squid
Cirtrus Cured Spanish Mackerel
XO Scallops
Mains, your choice of:
Superfood Salad
Green Mo Curry
Chicken Salad
Seafood Spaghetti
Market Fish
Twice Cooked Pork Belly
Scotch Fillet
Served with:
Shoestring Fries
Seasonal Salad
To Finish:
Chocolate Cake
Coconut Pannacotta
Cheese
Bar Snacks
Sydney Rock Oysters 6.5
kilpatrick / champagne mignonette (GF,DF,A)
Green Moustache Marinated Olives 8
Citrus Cured Spanish Mackerel 29.5
wakame seaweed mango cucumber salad, namjim dressing (DF,GF)
Salt and Pepper Squid 25
spiced mala szechuan sauce, fresh lime (GF,DF,I)
house flat bread (VG)
House Fermented Vegetables 22.5
chef’s selection of seasonal fermented vegetables served with
house flat bread (VG)
Bruschetta 27.5
toasted focaccia, diced tomatoes, herbs, semi dried tomato, house dressing with stracciatella cheese (V)
Grazing Board 36
House cured meats, mascarpone stuffed bell peppers, pipparas, mixed olives, Danish fetta, La Boqueria Salchichon, confit garlic puree, warm crusty bread (GF option)
Cheese Board 36
Fromager d’Affinois from France, Gippsland Blue from Tarago River, Maffra Cheddar from Maffra, lavosh, quince, muscatels (V)
Shoestring Fries 13
confit garlic aioli (V,DF)
$19pp choice of main meal and ice cream for kids under 12
Grain Fed Steak, shoestring fries, jus (GF,DF)
Spaghetti, with napolitana or cheesy sauce (V)
Chicken Tenders, shoestring fries (DF)
Vanilla Waffle ice cream cone (V)