Menu
Baker Bleu sourdough 6
Sydney rock oyster, Merimbula, NSW 6
Pacific oyster, Boomer Bay, TAS 6
Shark Bay scallop, citrus, buttermilk 9
Ortiz anchovies, chilli, lemon 29
Wagyu bresaola, kohlrabi, lemon mayonnaise, capers 22
LP’s salami cotto & capocollo, guindilla peppers 26
Tuna tartare, goat's curd, green pea, mint 32
Heirloom zucchini, green sauce, pine nut 24
Fremantle octopus, 'Nduja, Andean potato, wild fennel 28
Ruby chard, sorrel, globe artichoke & ricotta pie 38
Grilled swordfish, smoked tomato sofrito, chilli, tarragon 48
300g O'Connor porterhouse, mountain pepper sauce 62
Dry-aged duck breast, golden beetroot, blackberries, walnut 52
1.2kg Slow roasted lamb shoulder, almond, red pepper 85
Roast potatoes, confit garlic & capers 12
Cracked wheat salad, labneh, preserved lemon, barberry 13
Farm leaves, sherry vinaigrette 11
Coconut cream, strawberry granita, basil 16
Valrhona chocolate tart, vanilla ice cream 18
Baba, aged rum, crème diplomat 19
Madeleines, lemon curd 9
Selection of cheeses, quince, lavosh 28
Chef's Selection
88
Shark Bay scallop, citrus, buttermilk
Tuna tartare, goat's curd, green pea, mint
Wagyu bresaola, kohlrabi, lemon mayonnaise, capers
Heirloom zucchini, green sauce, pine nut
-
Slow roasted lamb shoulder, almond, red pepper
Cracked wheat salad, labneh, preserved lemon, barberry
Farm leaves, sherry vinaigrette
-
Menus are subject to change due to seasonal availability.
Coconut cream, strawberry granita, basil
-
Menus are subject to change due to seasonal availability.