To Start

House marinated mixed olives — 8

Wood fire flat bread — with black garlic and E.V.O — 10

Sydney rock oyster — Freshly shucked oysters with caramelised red wine mignonette – 5 each

 Caviar — 10g | 30g Oscietra, blini, creme fraiche, and frozen Belvedere — 115/300

SHARING CHARCUTERIE BOARD

Daily selection of charcuterie, fig chutney and charred sourdough – 30

Entrée

Firepit charcuterie board to share — Prosciutto, salami, Wagyu bresaola, fig chutney, and charred sourdough — 38

Bluefin Tuna tartare — harissa aioli, crispy brick pastry, bottarga and paprika oil  — 24

Charred bone marrow – Squid ink crumb, pickled onion, watercress salad, and charred sourdough — 20

Grilled Fremantle octopus – braised heirloom tomato with green pepper, potato, chorizo, and charred baguette — 22

Caramelised brisket — shitake puree, crispy shallot, nasturtium, sesame, and soy vinegarette — 24

Heirloom tomato salad —  Stracciatella, black olive crumb, pickled onion, rocket pesto, and tomato sorbet — 24

Squid churros —  popcorn crumb, nori, smokey chipotle, and charred lime — 24

Garlic prawns — Cooked in a pomodorini Napolitana sauce, garlic, basial and E.V.O. Served with woodfired flat bread with fior di latte and confit garlic  — 26

From the Wood Fire Grill

All served with your choice of sauce including, red wine jus, green peppercorn sauce or mushroom sauce

Fillet – grain–fed black Angus MB2 200g — 50

Scotch – grain-fed black Angus MB4 300g — 52

Ribeye – grain-fed black Angus MB2 500g — 88

The Wagyu Cut – wagyu MB9+ 500g — MP

To Share

Charcuterie board – Prosciutto, fennel salami, Wagyu bresaola, fig chutney, and charred sourdough — 38

Lamb shoulder – 8 hour slow cooked lamb served with chimichurri — 98

Firepit signature tomahawk – Southern range MB+4 grass-fed tomahawk 1.6kg served with chips, leaf salad and choice of sauce — 230

Mains

Woodfired Coffin Bay S.A Barramundi (200g) – confit heirloom tomato, wagyu sausages, capsicum foam — 36

Woodfired Tasmanian Salmon (200g) – roasted cabbage, grain salad, and yoghurt dressing — 38

Roasted Cornfed Chicken – chestnut, king brown mushroom, and sorrel oil — 34

Woodfired Cauliflower – dukkha, zucchini and basil puree, coriander, and radish salad — 30

Chilli prawn tagliolini – Handmade saffron pasta, San Marzano tomato, parsley and confit garlic and E.V.O — 36

Squid ink spaghetti – Bay bug, octopus, charred squid, with lemon and chilli sauce — 38

Sides

Paris mash – buttered desire potato puree — 12

Broccolini – feta, cranberries, and chilli dressing — 12

Mac and cheese – aged cheddar and red leicester, and pancetta— 14

Cauliflower gratin – three cheese sauce — 14

Chips – thyme and sherry vinegar salt — 12

Fatoush salad – pomegranate molasses, crispy bread (DF) — 12

Mixed leaf salad – radicchio, endive, butter lettuce, and green dressing — 12

Kids Meals – 15

Cheeseburger & chips

Chicken nuggets & chips

Fish & chips

Spaghetti Bolognese

Kids margherita pizza

Desserts

White chocolate crème brûlée – raspberry gel, strawberry and sumac sorbet — 18

Chocolate fondant – Salted caramel heart and cherry sorbet — 18

Tarte tatin – Caramelised pink lady apples and crem vanilla ice cream — 16

Seasonal sorbet – 3 homemade daily selection — 14