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Lunch & Dinner

• 5Rock oyster, Wallis Lake
• 5Pacific oyster, Pittwater
• 5Tuna tartare on toast
• 4Whipped mortadella & mustard fruit
• 6Zucchini flower dolma
• 24Tin of Ortiz anchovies
• 22/29Charcuterie
• 16Organic leaves, mustard dressing, tarragon & roasted hazelnuts
• 19Grilled asparagus & egg sauce
• 19Heirloom tomato, bullhorn peppers, anchovy & basil
• 21Buffalo mozzarella, white nectarine & lovage
• 19Broad beans, peas, mint & galotyri cheese
• 28Braised greens & ricotta pie
• 42Half roast chicken, sweetcorn & 'nduja
• 38Bass Grouper, leeks, mussels & sea spray
• 48/85Slow roast lamb shoulder, red pepper & almond
• 11Roast potatoes, horseradish & marjoram
• 9Butter lettuce, white balsamic & black pepper

Cheese

• 18Pyengana Cheddar
• 18Holy Goat La luna

Dessert

• 18Valrhona chocolate, hazelnut & coffee sorbet
• 16Baked meringue, mango & coconut
• 17Rum baba, aged rum
• 4Madeleine, filled with lemon curd (15 mins)

Chef's Selection Menu (Sample) - Changes Daily

• $75 per person ($83 Sundays & Public Holidays) - available lunch & dinner
• Oysters
• Zucchini flower dolmas
• Tuna tartare on toast
• Heirloom tomato, bullhorn peppers, anchovy & basil
• Grilled asparagus & egg sauce
• Kitchen charcuterie selection
• Slow roast lamb shoulder to share
• Roast potatoes, horseradish & marjoram
• Cos heart, white balsamic & black pepper
• Baked meringue, mango & coconut sorbet