DINNER Menu

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

Wagyu bresaola | 27
House pickles, rosemary and pecorino grissini

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 gurnard | 36
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

Skin on fries | 15
Smoked chicken salt, rosemary

Cos salad | 14
Sherry vinaigrette, soft herbs

Roast spiced carrots | 14
Burnt butter and sage

Green beans | 16
Fermented chilli and preserved lemon

Pineapple granita | 14
Whipped coconut, boozy raisins

Chocolate nemesis | 16
Crème fraîche‍ ‍

Torta di Limone | 16
Lemon and mascarpone trifle, candied almond

Australian cheeses | 24
Quince paste, muscatels, crackers
Monte Nardi, semi-hard, Nimbin, NSW
Binnorie Brie, white mould, Lovedale, NSW

MENU