Á La Carte

Snacks

Mix Pickles (GF, V, NF)  |  9

Gordal olives with pickled garlic (GF, V, NF)  |  12

Lightly spiced chilli peanuts (V)  |  9

Crudites with whipped tahini (GF, V, NF)  |  16

Truffled chickpea panisse with nutritional yeast and macadamia (GF, V, NFO)  |  16

Chipa | Latin buffalino cheese bun with lime and flower butter (GF)  |  12

Entrees

Marinated beetroot, aged red wine vinaigrette, celery, walnut, Woodside goats curd and golden quinoa cracker (GF, NFO)   |  19

Brûlèe fennel, green pea panna cotta, black rice, marjoram oil, green pear and lime (GF, V, NF)  |  21

Roast heirloom pumpkin, hazelnut mayonnaise, saffron pickled persimmon, chestnut mushrooms, sesame and sage (GF, V)  |  23

Wood grilled blue oyster mushroom, smoked sunflower cream, miso, yaki nori and spring onion oil (GF, V, NF)  |  26

Mains

Buffalo ricotta gnocchi, basil & pine nut pesto, parmesan, charred leek cream, kale and broad beans  |  37

Pressed braised ‘lamb’, morel mushroom & Pedro Ximenez jus, flageolet beans & garlic, rosemary, cauliflower & cocoa butter cream and brocolini (V, NF)  |  39

Eggplant katsu, diakon, red apple, shiso, yuzu kosho mayonnaise and grilled garlic shoots (GFO, V, NF)  |  33

Beer braised & wood fired red cabbage, celeriac purée, horseraddish mustard, zucchini pickles and crispy rye (GFO, V, NF)  |  35

Sides

Fried andean sunrise potatoes with herb salt (GF, V, NF)  |  13 (add créme fraîche +4)

Mixed salad leaves with aged cider vinagarette (GF, V, NF)  |  12

Desserts

Warm chocolate brownie with rose ice cream, pistachios and raspberry (GF, V)  |  19

Cheese Plate | Le Marquis Chèvre du Pélussin with new season quince in syrup and lavosh (NF)  |  18

Please let us know if you have any allergies or dietary requirements

(GF) Gluten-Free | (GFO) Gluten-Free Option Available | (V) Vegan | (VO) Vegan Option Available | (NF) Nut Free | (NFO) Nut Free Option Available