Menu

Starters

Warm Parker house rolls | 8.5 ea
Cultured butter

Freshly shucked Sydney rock oysters | 7.5ea
Mignonette, fresh lemon

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

Beetroot and stracciatella salad | 24
Radicchio, sorghum, golden raisins, saffron

Fried calamari, Aleppo chilli and sumac salt | 28
Roast garlic aioli

Chargrilled globe artichoke |  25
Preserved lemon, honey, sorrel, almond

Pot of garlic prawns |  29
Piquillo peppers, black lime

Duck liver parfait |  29
Pedro Ximenez, cornichon, brioche

Mains

Squid ink linguine, prawn, chilli, garlic | 38
Cherry tomato, parsley, lemon, olive oil

Grilled eggplant involtini | 34
Cashew ricotta, fregola, basil

Free range chicken breast | 41
Charred cos, peas, nduja butter

Lightly battered flat head | 39
Skin on fries, caper and dill mayonnaise

Slow roast lamb shoulder | 45
Greek lemon potatoes, feta, oregano

Grilled Mooloolaba swordfish | 47
Sautéed Italian greens, olive dressing

Butcher’s cut steak  | 59
Pomme pavé, creamed spinach, merlot jus