Lunch & Dinner

• Sample Menu

• Snacks

• Local organic white sourdough, smoked butter 6

• Oyster natural 8

• Cucumber, green apple, sorrel 8.5

• Smoked anchovy, sobrassada, mascarpone, rye bread 14

• Entrée

• King prawn ceviche, chicory, taramasalata, preserved lemon 37

• Zucchini flowers, goat’s curd, local honey, salmoriglio 28

• Barbecued squid, sesame, cucumber, spring onion 35

• Yellow fin tuna, galangal, avocado, finger lime, coriander 35

• Byron Bay Stracciatella, pumpkin, fennel, sorrel, sourdough cracker 27

• Spiced veal girello, tuna sauce, capers, black olive 36

• Main

• Gnocchi, Coopers shoot tomato, ricotta salata, sage 36

• Raviolo of Bay bug, cherry tomato, ‘nduja 63

• Spaghetti, summer greens, crème fraiche, lemon, aged parmesan 45

• Roasted fish, zucchini, green beans, basil 55

• Duck breast, hazelnut, muscat grape, watercress 58

• Grilled Scotch fillet, asparagus, homemade mustard 80

• Sides

• Kipfler potatoes, toum, pecorino, parsley 18

• Heirloom tomato, mixed leaf, fennel, balsamic 20

• Barbecued greens, eschalot dressing, fermented sunflowers 19

• Dessert

• Choux Bun - Caramel banana ice cream, tamarind, coconut, macadamia 22

• Neapolitan - Baked strawberries, financier wafer - Belgian milk chocolate, fresh strawberry and vanilla ice creams 22

• Custard “tart” - Pineapple jam, gingerbread, nutmeg, pineapple coffee 22

• Chocolate Cremeux - Malt mousse, barley, chocolate honey crunch 22

• Cheese

• one 12 | two 24 | three 36