To Start
Wood fire flat bread, with black garlic — 7
Entrée
Firepit charcuterie board to share – Proscuitto,
Fennel Salami, Wagyu Bresaola — 39
Luxe additional add on – The worlds best Joselito Jamon
Paleta 40g — 23
Jamon 40g — 39
WA Freemantle charred octopus, piquillo and potato foam, chorizo crumb, crispy kale — 23
Bone marrow charred, watercress, apple and radish (DF) — 19
Ribeye carpaccio, smoked oyster mayo, fennel and orange salad (DF) — 24
Snapper ceviche, avocado puree, coconut and lime mango dressing — 27
Crispy soft shell crab bao bun (3), red cabbage, shallot and chilli salad, wasabi mayo — 26
Heritage tomato, labneh, watermelon and strawberry salad with white balsamic dressing (GF) — 23
Cold Seafood
Sydney rock oyster – freshly opened, caramelized red wine mignonette (GF, DF) Each — 5
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 — 95/130
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 — 48
Ribeye – 60 days dry-aged Nolan’s grain–fed Angus MB2 400g — 52
Striploin – Little Joe grass-fed Angus MB4 300g — 46
Scotch – Little Joe grass-fed Angus MB4 300g — 50
Rump cap – 450 days grain–fed full blood Wagyu MB9+ 200g — 70
Flat Iron – 450 days grain–fed full blood Wagyu MB9+ 200g — 82
Extra Sauces Each — 5
Red wine jus, green peppercorn sauces, béarnaise or mushroom sauce
Cote de Boeuf to Share
Little Joe MB4+ grass-fed 1kg ribeye
served with chips, mixed leaves and béarnaise — 160
The Firepit Trio
Chef selection of grass fed, grain fed and wagyu MB9+ served with chips and mixed leaves — 150
From the Wood Fire Oven
King prawns (4) – chili and yuzu butter — 44
Barramundi (200g) – caramelised pumpkin puree, red cabbage and pepita salad (GF) — 39
Mushroom risotto – Acquerello rice, exotic mushroom, ricotta, crispy kale — 36
Chilli prawn tagliolini – Handmade saffron pasta, San Marzano tomato, parsley and confit garlic evo (DF) — 38
Butterflied charred spatchcock – smoked eggplant puree, summac and grain salad — 36
Cauliflower wood fired – tahini & yoghurt dressing, almond and fresh herbs (GF) — 28
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
Rocket, Pear and Walnut – salad (GF, DF, V) — 10
Desserts
Crème brûlée – blood orange sorbet — 15
Blackberry parfait – pineapple sorbet, forest fruit compote — 13
Sticky date pudding – dulce de leche, coffee gelato — 15
Chocolate tart – ebene chocolate gnache, creme fraiche — 14
Sorbet – homemade daily selection — 12
Trading hours
Wednesday – Sunday
12:00pm to 3:00pm
5:00pm till late