Dinner

ENTREES:

SYDNEY ROCK OYSTERS (GF, DF) MP

Freshly shucked Sydney rock oysters with mignonette vinaigrette

PAN FRIED SCALLOPS 29

With raspberry purée, pickle beetroot and topped with a crispy tuile

BEEF CARPACCIO 29

Horse radish purée, diced beetroot, shaved pecorino and watercress

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

GRILLED KING PRAWNS 29

Served with garlic and parsley Chimichurri

MAINS:

ASPARAGUS RISOTTO (GF available, V, AV) 36
Grilled asparagus, peas, cream, garlic, chilli, shaved Pecorino, macadamia and truffle oil

PUMPKIN RAVIOLI 36
Pumpkin with sage and brown butter, grated Pecorino and pine nuts on top

SPAGHETTINI DI MARE 40

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

FISH OF THE DAY (GF Available) 48

Zucchini purée, mustard, bread crumbs, chilli, lemon zest, onions and rosemary. Dressed with spiral zucchini, dill and lemon miso dressing

ROASTED DUCK BREAST (GF, DF Available) 48
Sliced duck breast, marmalade butter, grilled broccolini, fennel salad with orange and promegranate molasses

HERB CRUSTED LAMB CUTLETS 48
Mint, pistachio, tarragon, mustard and garlic crust served with mashed potatoes, roasted cherry tomatoes, mint sauce and jus

STEAK FRITES 52

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

WAGYU RUMP 58

Beef Rump cap 300g (Wagyu MB5+), french fries and bearnaise sauce

BISTECCA ALLA FIORENTINA (TO SHARE) 130

800g Riverine Black Angus T-Bone served with bearnaise sauce

(Choice of one extra condiment: Creamy Mushroom and Butter or Dijon Mustard)