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