DINNER Menu

Starters

Australian 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

Squid ink linguine, prawns, chilli, garlic | 42
Cherry tomato, parsley, lemon, olive oil DF I

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

Free range chicken breast | 43
Celeriac purée, roast Brussels sprouts, Pino’s smoked bacon GF

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

Slow roast wagyu beef shin | 46
Saffron risotto cake, sautéed greens GF

Roasted NT barramundi | 48
Roast fennel, cannellini beans, prawn butter GF A