DINNER Menu

Starters

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

Garlic and thyme bread | 14
Truffle Manchego V

Baked Abrolhos Island scallops | 16ea
Nut brown butter, brioche crumb A

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

Burrata | 27
Eggplant agrodolce, sourdough crisp V GFO

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

Chargrilled globe artichoke |  25
Preserved lemon, honey, sorrel, almond V GF DF

Wagyu bresaola |  27
House pickles, rosemary and pecorino grissini GFO

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
Celeriac purée, Brussels sprouts, Pino’s smoked bacon 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