BISTRO MENU

Entrèe
Sydney rock oysters
Natural, mignonette, lemon GF, DF 4.50 each
Burrata, herbs, walnuts, orange dressing
Cumin lavosh V 17
Smoked ham hock, green pea soup
Pork crackle GF 15
Chargrilled Fremantle octopus
Radicchio, smoked aioli, puffed rice GF 18
Prawn and scallop tortellini
Prawn butter, chorizo, sea parsley 19
Game terrine
Toasted sourdough, green tomato chutney 18

Salads
Roast sweet potato
Heirloom carrot, pumpkin, quinoa, pepitas, goat's feta, lemon dressing GF, V 19
Slow cooked lamb shoulder
Pearl cous cous, mint, pomegranate, yoghurt 21

Seasonal Mains
Spinach and ricotta rotolo
Confit garlic and tomatoes, smoked tomato sauce, parmesan V 26
Chilli crab linguine
Crab, mint, chilli, lemon butter 29
Steamed snapper fillet
Choy sum, ginger and soy broth, radish salad GF, DF 34
Lemon chermoulah chicken
Chilli eggplant, spiced cous cous, sheep's milk yoghurt 30
Confit duck leg
Chorizo and bean cassoulet, celery leaves GF, DF 35
6 hour lamb tagine
Parsnip, mustard fruit, fig compote 33
Braised beef cheek and mushroom pithivier
Mash potato, buttered beans 30

From the grill
Riverina grain fed minute steak
220g GF, DF 32
Riverina grain fed rib eye
350g GF, DF 44
Grainge grain fed tenderloin
250g GF, DF 49
Tajima grain wagyu top sirloin
200g GF, DF 45
All steaks are chargrilled and served with a choice of mash potato or chips
Sauce selection:
Red wine, pepper, mushroom, béarnaise or Café de Paris butter

Sides
Olive oil panini Pepe Saya better V 4
Green leaf salad
Lemon dressing GF, DF, V 8
Heirloom carrots
Carrot purée, hazelnuts, yoghurt, dukkah GF, V 8
Roasted cauliflower salad
Toasted almonds GF, DF, V 8
Brussel sprout
Orange, pomegranate GF, DF, V 8
Chips
V, GF, DF 8




V = vegetarian GF = gluten free DF = dairy free