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

Entrée

Firepit charcuterie board to share – Proscuitto,
Fennel Salami, Wagyu Bresaola — 41

Luxe add ons – The worlds best Joselito Jamon

Paleta 40g — 23

Jamon 40g — 39

Lobster and crab ravioli – handmade egg pasta, green sorrel, crustacean cappuccino — 23/40

Bone marrow — charred bone marrow, watercress, apple and radish (DF) — 21

Ribeye carpaccio — smoked oyster mayo, fennel and orange salad (DF) — 24

Lemon myrtle salt & pepper squid – salt bush and cucumber salad, zesty aioli — 24

Crispy soft shell crab bao bun (3) —  red cabbage, shallot and chilli salad, wasabi mayo — 26

Salt-baked beetroot —  smoked labne, apple and hazelnut salad — 23

From the Wood Fire Grill

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

Fillet – Cape Grim grass–fed Angus MB2 200g — 50

Striploin – Little Joe grass-fed Angus MB4 300g — 48

Scotch – Little Joe grass-fed Angus MB4 300g — 54

Rump cap – 450 days grain–fed full blood Wagyu MB9+ 200g — 70

Flat Iron – 450 days grain–fed full blood Wagyu MB9+ 200g — 82

Dry Aged Meats

Striploin on the bone – Riverine grain-fed Angus MB2 350g — 56

Ribeye – Riverine grain-fed Angus MB2 500g — 77

To Share

Dry aged T-Bone – Grain-fed pure Angus MB2+ 1kg — 160

Grass-fed Ribeye – Little Joe MB4+ grass-fed ribeye 1kg — 170

Full Blood Wagyu Ribeye – 2GR 400 days grain-fed full blood wagyu MB9+g 1kg — 350

From the Wood Fire Oven

King prawns (4) – chili and yuzu butter — 46

Barramundi (200g) – caramelised pumpkin puree, red cabbage and pepita salad (GF) — 42

Toothfish glacier 51 – Jerusalem artichoke puree, enoki and lime salad— 70

Butterflied charred spatchcock – smoked eggplant puree, summac and grain salad — 42

Cauliflower wood fired – tahini dressing, almond and fresh herbs (GF, DF) — 32

Mains

Mushroom risotto – Acquerello rice, exotic mushroom, ricotta, crispy kale — 38

Chilli prawn tagliolini  – Handmade saffron pasta, San Marzano tomato, parsley and confit garlic evo (DF) — 40

Pea and potato gnocchi – smoked pork hock, pumpkin puree and hazelnut — 42

Braised short rib – cape grim grass-fed beef, chimichurri, mash and jus — 52

Sides

Choose 3 for — 30

Paris mash – buttered desire potato puree (GF) — 12

Broccolini – toasted almonds and lemon dressing — 12

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

Chips – thyme and sherry vinegar salt (DF) — 12

Fattoush salad – pomegranate molasses, crispy bread (DF) — 10

Rocket, Pear and Walnut –  salad (GF, DF, V) — 10

Desserts

Crème brûlée – persimmon gel, sumac & strawberry sorbet — 17

Banoffee parfait – caramalised banana & coffee caramel — 16

Sticky date pudding – butterscotch & vanilla gelato — 16

Ebene chocolate mousse – pistachio sponge & sour cherry gel — 17

Caramelised chocolate panacotta – coconut meringue & pear sorbet — 16

Sorbet or Ice Cream – homemade daily selection — 15