Chef’s Selection Menu
76 pp / 150 pp inc beverage match

Chef’s Degustation
120 pp / 200 pp inc beverage match

Wapengo Bay, Sydney Rock Appellation Organic Oysters
natural - finger lime and scotch bonnet salsa 7 ea
hot whiskey - Bushmills Irish whiskey, guanciale 7 ea
natural - mignonette 6 ea

Akimbo sourdough, saltbush and pepperberry butter 6 pp
potato pavé, mushroom and truffle parfait, cornichon 8 ea
obatzda (ale and camembert dip), warmed house pretzel 14 ea

anchovies, preserved lemon mascarpone, sourdough croutons 17
Portuguese sardines, nduja butter, charred toast 21
wild venison & gin botanicals salami, plum jam 18
jamon Serrano 18 mth, guindilla peppers 19

swordfish crudo, pomegranate, lime, oregano 20
steak tartare, French fries, charred spring onion aioli 22
smoked rainbow trout, Guinness bread, fennel, creme fraîche 22
burrata, sour cucumber, sesame tuille, roasted grapes 19
smoked barley risotto, comté foam, sunchoke chips 20

charred brussels sprouts, gorgonzola, habanero jam, smoked almond 19
endive, radish, apple, dill, pecan brittle 18
mixed leaves, Pedro Ximénez balsamic dressing 15
French fries, dill aioli 15

pappardelle, pork ragù bianco, gremolata, pine nuts 38
casarecce alla norma, whipped ricotta, tomato & basil pangrattato 34
seared savoy cabbage, puy lentil ragout, horseradish cream 32
steak frites – porterhouse, cafe de Paris butter, fries 46
Market fish special MP

single cheese, crackers, accompaniments 16
(soft, blue or hard - see board for current cheeses)

cheese board 42

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