DINNER Menu

Starters

Marinated olives | 12
Garlic, chilli, citrus, native thyme GF VGN

Warm Parker House Roll | 9
Cultured butter V

Sydney rock oysters | 3 for 21
Cabernet sauvignon mignonette, lemon A

Homemade smoked trout dip | 18
Laver, olive oil crisp bread GFO A

Tart of heirloom tomato and stone fruit | 23
Macadamia ricotta, pesto, caper VGN

Fried calamari | 28
Piment d’espelette, preserved lemon and oregano aioli‍ GF DF I

Paella croquetas |  26
Octopus, chorizo, prawn, mussel, saffron, garlic M GF

Tuna crudo |  32
Cherry tomato sofrito, guindillas DF GF I

Mains

Handmade king prawn agnolotti | 46
Roast cherry tomato, shellfish bisque butter, tarragon A

Chargrilled eggplant | 36
Piquillo peppers, smoked almond, escabeche dressing GF VGN

Free-range chicken breast | 43
Grilled artichokes, labneh, zucchini, olive salsa GF

Lightly battered local fish | 36
Skin on fries, caper and dill mayonnaise DF M

Grilled pasture-fed beef fillet | MP
Potato galette, creamed spinach, dolcetto jus GF

Snowy River trout | 48
Fennel, asparagus, kipfler potato, pepita sauce vierge GF DF A