Dinner

ENTREES:

SYDNEY ROCK OYSTERS (GF, DF) MP

Freshly shucked Sydney rock oysters with gin & cucumber dressing

PAN FRIED SCALLOPS 29

With saffron parsnip purée, roasted pistachio, burnt butter sauce and topped with a crispy tuile

STEAK TARTARE 29

Chives, shallots, mustard, capers, pickled cucumber, parsley & egg yolk, served with potato crisp

ZUCCHINI FLOWERS (V, AV) 26
With tofu, spinach and sundried tomato stuffing

BAKED CAMEMBERT 26

With balsamic vinegar, caramelized strawberries, honey and fresh basil, served with crostini

GRILLED KING PRAWNS 29

Served with garlic and parsley chimichurri

MAINS:

CRAB MEAT RISOTTO (GF option) 40
Crab meat, market fish, cherry tomatoes, gremolata, chilli, napolitana sauce, fried shallots & grated bottarga

PESTO GNOCCHI 34
Basil kale pesto, ricotta cheese, roasted pine nuts & crispy kale

SPAGHETTINI DI MARE 42

With market fish, mussels, prawns, clams, cherry tomatoes, chilli, napolitana sauce and fresh gremolata

FISH CASSOULET 48

Napolitana sauce, white beans, confit truss tomatoes & crispy kale

BRAISED LAMB SHANK 48
Saffron braised lamb shank, garlic mash potatoes, red wine jus and grilled brussels sprouts

CHICKEN POT PIE 32
Chicken, leeks, seeded mustard, onions and garlic served with pea salad and fried leeks

STEAK FRITES 52

Cut of the day 280g (MB3+) with french fries and bearnaise sauce

WAGYU RUMP 58

Beef Rump cap 300g (Wagyu MB5+) served with fries and bearnaise sauce

BISTECCA ALLA FIORENTINA (TO SHARE) 130

800g Riverine Black Angus T-Bone served with bearnaise sauce, chimichurri and Dijon mustard