Lunch & Dinner

• Sample Menu

• Snacks

• Local organic white sourdough, smoked butter 6

• Oyster natural 8

• Cucumber, green apple, sorrel 9

• Spiced vitello tonnato, crostini 14

• Entrée

• Grilled eggplant, local ricotta, tomato, guanciale, sourdough cracker 28

• Zucchini flowers, smoked eel, fresh horseradish, tarragon, lemon 29

• Raw fish, galangal, avocado, finger lime, coriander 36

• Kinkawooka black mussels, njuda, fennel, curry leaves, lime 33

• Barbecued Fremantle octopus, panisse, bagna cauda, pickled chilli 37

• Main

• Gnocchi, local mushrooms, leek, Valserena parmesan 38

• Spaghetti, Bay bug, smoked crème fraiche, lemon, Espelette pepper 68

• Roasted fish, fresh herbs, green beans, preserved lemon 58

• Coominya quail, chimi di rapa, pickled walnut, jus gras 65

• Wagyu bavette, white onion, oyster mushroom, caramelised shallot 86

• Sides

• Kipfler potatoes, toum, pecorino, parsley 18

• Mixed leaf, fennel, balsamic 16

• Barbecued greens, eschalot dressing, fermented sunflowers 19

• Dessert

• Miso dulce de leche - Bay leaf ice cream, peanut brittle, burnt orange 24

• Apple croustade - ruby grapefruit marmalade, crème anglaise 26

• Mille Feuille - plum curd, vanilla yoghurt mousse, blood plum sorbet 24

• Cheese

• with condiments and crackers
  
  Peppery, Deborah Allard – hard Tome style
  Bluey, Deborah Allard – mild creamy blue
  White Cow, Nimbin Valley Dairy – soft French style brie
  
  one 14 | two 26 | three 38

• Please note, a surcharge of 10% on Sundays and 15% on public holidays will apply.
  All credit, debit, and EFTPOS card payments will incur a variable surcharge.