Lunch & Dinner

• Sample Menu

• Snacks

• Local organic white sourdough, smoked butter 5

• Oyster natural 7

• Perilla vinegar, lemon sorrel 8 | Red chilli, yuzu, shallot 8 | Ponzu, finger lime 8

• Crumbed roo tail, zuni pickle 8

• Zucchini flower, brandade, salmoriglio 12

• Entrée

• Sashimi of local snapper, ponzu, yuzu, chervil 35

• Kinkawooka Black mussels, leek, saffron 28

• Barbecued squid, leek, lemon, chilli, garlic 35

• Twice cooked pork belly, radicchio, kohlrabi, witlof, lime, honey 32

• Tuna Niçoise 38

• Byron Bay burrata, beetroot relish, roasted beets, sourdough cracker 32

• Main

• Gnocchi, Jerusalem artichoke, wild mushroom, pecorino 39

• Spaghetti alla chitarra, Bay bug 55

• Tagliolini, local mushrooms, mascarpone, lemon, parsley 39
  add guanciale 6

• Roasted fish, asparagus, green harissa, pistachio and green olive salsa 55

• Roasted lamb rump, romesco, grilled peppers, rocket 55

• 350g Dry Aged Scotch fillet, grilled onion, tomato, garlic, anchovy butter 95

• Sides

• Kipfler potatoes, salsa verde, Manchego 16

• Heirloom tomato, nectarine, spiced vinaigrette, hazelnut oil 18

• Mixed leaf salad, balsamic dressing 14

• Barbecued greens, eschalot dressing, fermented sunflowers 18

• Dessert

• Ice cream sandwich – brioche, lemon myrtle, blackcurrant, white chocolate 18

• Coconut ice sorbet – coconut, strawberry gum, raspberry 20

• Mille feuille – rum chocolate, vanilla cream, salted caramel, sheep's yoghurt sorbet 20

• Cloud cake – pineapple whip, passionfruit jelly 18

• Cheese

• one 12 | two 24 | three 36