NEWS
| garlic bread | 5.5 |
| bruschetta | 9 |
| marinated olives w/ toasted rye | 9 |
duck, shitake mushroom & ginger gyoza w/ master stock and black rice vinegar dipping sauce |
12 |
| ras-el-hanout spiced butternut pumpkin salad w/ chickpeas, marinated feta, candied walnuts and pomegranate molasses yoghurt dressing | entree 14 main 24 |
| sauteed lemon prawn cutlets on zucchini noddle pancakes w/ lemonaise and vinegar caramel | entree 17 main 28 |
| 6 hour braised wagyu beef cheek wontons in a singapore laksa broth w/ kaffir lime leaves |
entree 16 main 27 |
| house-cured ocean trout salad w/ frizee, capers, pickled shallots, dill and lemon creme fraiche |
entree 17 main 28 |
| marinated beef and green papaya salad w/ grilled beef, crisp asian salad, peanuts and rice wine vinegar dressing |
entree 16 main 27 |
| slow cooked pork belly w/ roast celeric, remoulade and green pea puree | entree 16 main 27 |
| grilled ocean trout w/ caponata, sicilian olive tapenade and hommus |
29 |
| grilled wattle peppered kangroo loin on saffron polenta, citrus beetroot puree and bush tomato relish |
28 |
| sous-vide beef striploin w/ balsamic red cabbage, chive mash and cabernat jus | 32 |
| sides | |
| rocket and parmesan salad | 7 |
| steamed beans in garlic butter | 7 |
| chive mash | 7 |
| golden polenta chips | 7 |
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