our menu is a series of tasting dishes designed to be shared we recommend you start with 1-2 dishes per person, then order more if required

to start

crusty sourdough

with extra virgin olive oil and sumac dukkah 5.5

herbed garlic bread

lightly grilled, topped with fresh herbs 6.5

‘double dipper’ plate

the chef’s dip creations of the day with turkish bread toasts 8.5

mixed olives

kalamata, ligurian and green olives infused with fragrant herbs and tuscan virgin olive oil 7.0

cold grazing

mezze plate

braised spanish chorizo with herbs and garlic croutons, mini leek and green olive frittata, mushrooms marinated in tarragon and red wine vinegar, fish mousse topped with orange salmon candy, sweet pepper and goats cheese pannacotta, and crusty bread 22.5

smoked ham hock and apple terrine

with cornichon and red onion salsa and turkish toast fingers 15.0

rubyos ‘nicoise’ of hot smoked salmon

with potato crisps, oven dried cherry tomatoes, green beans, sliced quail egg and black olive puree 24.0

peking duck

with rice flour pancakes, hoi sin sauce and traditional garnish 26.0

grilled vegetable ‘napoleons’

with a feta, rocket and witlof salad, beetroot vinaigrette and hazelnut dukkah 16.5

salad of nashi pear, dried cranberries and shaved emmental

tossed with cos and raddichio lettuce, slivered almonds and a lemon poppyseed dressing 14.5

hot grazing

dumplings of roasted pumpkin and coriander

with a tangy tomato and coconut curry 14.5

flash fried calamari

tossed in green tea salt, with wasabi aioli, and a salad of soba noodles and wakame 19.0

oven baked lamb rump

rubbed with cumin, coriander and fenugreek, with lemon and black mustard seed compote and a mint raita 28.5

tea smoked tofu

with wok tossed asparagus, black wood ear mushroom and water chestnuts, and a ginger and shallot sauce 15.5

tequila and orange soaked banana prawns

with mexican dirty rice and pico de gallo salsa 22.0

cider roasted chicken fillets

wrapped in speck, on a warm apple and kipfler potato salad with a seeded mustard emulsion 22.5

south pacific soft shell crab

marinated in citrus and chilli, with a mango, coconut and lime sauce 26.5

crispy fried tuna

with a sour red curry sauce, sticky black coconut rice and candied chilli 23.0

scented quinoa and maize bread

with a hearty andean inspired stew of black-eyed peas, sweet corn and tomato 16.5

peanut lacquered pork medallions

with a sweet soy and ginger glaze, wilted spring onions and garlic stems 22.0

panfried haloumi

topped with watermelon, coriander and mint salsa, and chilli oil drizzle 16.5

meatballs of wagyu beef

flavoured with tuscan herbs and smothered in rich tomato concasse and melted cheddar 22.0

crispy new york style crushed chats

tossed through fresh herbs and seasoned salt 9.5

daily grazing special

let our chefs treat you to something special

lunch banquet - $41.50 per person

...great for groups of four guests or more

mezze plate

braised spanish chorizo with herbs and garlic croutons, mini leek and green olive frittata, mushrooms marinated in tarragon and red wine vinegar, fish mousse topped with orange salmon candy, sweet pepper and goats cheese pannacotta, and crusty bread

salad of nashi pear, dried cranberries and shaved emmental

tossed with cos and raddichio lettuce, slivered almonds and a lemon poppyseed dressing

flash fried calamari

tossed in green tea salt, with wasabi aioli, and a salad of soba noodles and wakame

tequila and orange soaked banana prawns

with mexican dirty rice and pico de gallo salsa

panfried haloumi

with watermelon, coriander and mint salsa, and chilli oil drizzle

cider roasted chicken fillets

wrapped in speck, on a warm apple and kipfler potato salad with a seeded mustard emulsion

peanut lacquered pork medallions

with a sweet soy and ginger glaze, wilted spring onions and garlic stems

crispy new york style crushed chats

tossed through fresh herbs and seasoned salt