To Start
House marinated mixed olives — 7
Wood fire flat bread, with black garlic — 8
Sydney rock oyster – freshly opened, caramelized red wine mignonette (GF, DF) Each — 5.50
Crispy lime and chilli whitebait served with tartar sauce — 12
Entrée
Firepit charcuterie board to share – Proscuitto,
Fennel Salami, Wagyu Bresaola — 36
Scallop – pan fried scallop, glazed carrot puree and pomegranate vinaigrette — 26
King fish crudo– fresh mango, lime, chilli served with sorrel and coconut dressing — 24
Ribeye carpaccio — smoked oyster mayo, fennel and orange salad (DF) — 24
Lemon myrtle salt & pepper squid – Avocado puree, charred watermelon, mustard leaves & zesty aioli — 24
Crispy soft shell crab bao bun (3) — red cabbage, shallot and chilli salad, wasabi mayo — 24
Burrata salad — Roasted fig, candid pistachio, pomegranate and rocket salad with balsamic dressing — 22
From the Wood Fire Grill
All served with your choice of sauce including, red wine jus, green peppercorn sauce or mushroom sauce
Fillet – grass–fed Angus MB2 200g — 46
Scotch – grass-fed Angus MB4 300g — 48
Ribeye – grain-fed Angus MB2 500g — 79
Flat Iron – Shiro Kin full blood Wagyu MB9+ 200g — 66
Rib Sirloin – Shiro Kin full blood Wagyu MB9+ 500g — 160
To Share
Grass-fed Ribeye – Little Joe MB4+ grass-fed ribeye 1kg – served with chips, leaf salad and red wine jus — 175
Wagyu T-Bone – Shiro Kin full blood Wagyu MB9+ 1kg – served with chips, leaf salad and red wine jus — 320
Lamb shoulder – served with chat potatoes, herb salad and chimichurri — 120
Seafood platter – Lobster, prawns, oysters, mussels, kingfish sashimi, smoked salmon, whitebait, battered fish, salt & pepper squid, chips served with cheesy garlic bread & condiments — 170
From the Wood Fire Oven
King prawns (4) – chili and yuzu butter — 46
Barramundi (200g) – Jerusalem artichoke puree and fennel salad (GF) — 38
Salmon (200g) – celeriac remoulade, jalapeno and yuzu — 38
Butterflied charred spatchcock – smoked eggplant puree, sumac and grain salad — 37
Cauliflower wood fired – tahini dressing, almond and fresh herbs (GF, DF) — 28
Mains
Pea risotto – Acquerello rice, pea, snow pea and cottage cheese — 32
Chilli prawn tagliolini – Handmade saffron pasta, San Marzano tomato, parsley and confit garlic evo (DF) — 36
Lamb rump – roasted pyrenees lamb rump, smoked labne, crumbed eggplant, dukkha and pomegranate — 36
Sides
Choose 3 for — 30
Paris mash – buttered desire potato puree (GF) — 11
Broccolini – brown butter and toasted almonds — 11
Mac and cheese – aged cheddar and red leicester, speck — 11
Harissa roasted carrot – Greek yogurt, sumac and pomegranate — 11
Chips – thyme and sherry vinegar salt (DF) — 11
Fatoush salad – pomegranate molasses, crispy bread (DF) — 11
Mixed lettuce – avocado, grapefruit and french dressing (GF, DF, V) — 11
Kids Meals – 12
Cheese burger & chips
Chicken nuggets & chips
Chicken Skewer & chips
Lamb kofta & chips
Fish & chips
Spaghetti Bolognese
Desserts
Crème brûlée – persimmon gel, sumac & strawberry sorbet — 18
Chocolate tart – dark chocolate frangipane, milk chocolate ganache with cherry sorbet — 16
Passionfruit panna cotta – rum meringue & coconut sorbet — 16
Sorbet or Ice Cream – homemade daily selection — 10
Trading hours
Wednesday – Friday
5:00pm – late
Saturday – Sunday
12:00pm to 3:00pm
5:00pm till late