Entrée
Firepit charcuterie board to share – Proscuitto,
Fennel Salami, Wagyu Bresaola — 35
Luxe additional add on – The worlds best Joselito Jamon
Paleta 40g — 23
Jamon 40g — 39
Bone marrow charred, caper and pickled onion salad (DF) — 18
Steak tartare, anchovy mayo, black garlic, cured egg yolk and crispy potatoes (GF, DF) — 24
Spencer gulf prawns, charred lettuce, avocado puree, daikon and horseradish dressing (DF) — 26
Spanner crab, kaffir lime, pickled cucumber and flat bread cracker (GF, DF) — 28
Heritage tomato salad, burrata, guanciale and white balsamic dressing (GF) — 21
Cold Seafood
Sydney rock oyster – freshly opened, caramelized red wine mignonette (GF, DF) Each — 4.50
Ora king smoked salmon, crème fraîche and pita bread (GF) — 22
Seafood tower (min 2) – oyster, chilled prawns, half shell scallop sashimi, salmon sashimi, king fish ceviche and coconut monkfish rillettes served with sauces and condiments — 90/120
From the Wood Fire Grill
All served with your choice of sauce including, red wine, jus, green peppercorn sauce, béarnaise or mushroom sauce
Fillet – Cape Grim grass–fed Angus MB2 200g — 46
Ribeye – 60 days dry-aged Nolan’s grain–fed Angus MB2 400g — 50
Striploin – Little Joe grass-fed Angus MB4 300g — 42
Scotch – Little Joe grass-fed Angus MB4 300g — 48
Rump cap – 450 days grain–fed full blood Wagyu MB9+ 200g — 65
Extra Sauces Each — 5
Red wine jus, green peppercorn sauces, béarnaise or mushroom sauce
Cote de Boeuf to Share
O’Connor grass-fed Angus 1kg ribeye
served with chips, mixed leaves and béarnaise — 150
The Firepit Trio
Includes a Cape Grim grass–fed Angus fillet, Little Joe grass-fed Angus scotch and 450 days grain–fed full blood Wagyu rump cap served with chips and mixed leaves — 139
From the Wood Fire Oven
King prawns (4) – chili and yuzu butter — 44
Barramundi (200g) – roasted fennel puree and asparagus salad (GF) — 39
Seafood paella – mussels, prawns, octopus and saffron calasparra rice (DF) — 36
Lobster – grilled with garlic and herb butter (GF) — MP
Saffron tagliolini marinara – San Marzano tomato, mussels, octopus, prawns and gremolata (DF) — 37
Corn-fed chicken breast – roasted, onion puree, carrots, frisee salad (GF) — 34
Cauliflower wood fired – tahini & yoghurt dressing, almond and fresh herbs (GF) — 26
Sides
Firepit side combo – choose 3 for — 25
Paris mash – buttered desire potato puree (GF) — 10
Broccolini – charred with feta, chili and lemon dressing (GF) — 10
Mac and cheese – aged cheddar and red leicester, speck — 10
Chips – thyme and sherry vinegar salt (DF) — 10
Fattoush salad – pomegranate molasses, crispy bread (DF) — 10
Mixed leaves and grain salad (GF, DF, V) — 10
Desserts
Crème brûlée – blood orange sorbet — 14
Chocolat fondant – cherry sorbet — 12
Apple tarte tatin – vanilla ice cream — 10
Sorbet – homemade daily selection — 10