DINNER Menu

Starters

Australian marinated olives | 12
Garlic, chilli, citrus, native thyme

Garlic and thyme bread | 14
Truffle Manchego

Baked Abrolhos Island scallops | 15ea
Nut brown butter, brioche crumb

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

Burrata | 27
Eggplant agrodolce, sourdough crisp

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

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

Wagyu bresaola |  27
House pickles, rosemary and pecorino grissini

Mains

Squid ink linguine | 42
Prawns, chilli, garlic, cherry tomato, parsley, lemon, olive oil

Sautéed lion’s mane and king oyster mushrooms | 34
Wet polenta, cavolo nero, artichoke, sage

Free range chicken breast | 41
Celeriac puree, roast Brussels sprouts, Pino’s smoked bacon

Lightly battered gurnard | 36
Skin on fries, caper and dill mayonnaise

Slow roast wagyu beef shin | 45
Saffron risotto cake, sautéed greens

Roasted NT barramundi | 47
Roast fennel, cannellini beans, prawn butter