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 — 36

Scallop – pan fried scallop, glazed carrot puree and pomegranate vinaigrette  — 26

King fish sashimi – smoked creme fraiche, radish and watercress salad with campari dressing  — 22

Bone marrow — charred bone marrow, watercress, apple and radish (DF) — 19

Ribeye carpaccio — smoked oyster mayo, fennel and orange salad (DF) — 22

Lemon myrtle salt & pepper squid – salt bush and cucumber salad, zesty aioli — 22

Crispy soft shell crab bao bun (3) —  red cabbage, shallot and chilli salad, wasabi mayo — 24

Burrata salad — burnt citrus, candid pistachio, pomegranate and rocket salad with balsamic dressing  — 23

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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

Flat Iron – 450 days grain–fed full blood Wagyu MB9+ 200g — 62

Dry Aged Meats

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

Ribeye – grain-fed Angus MB2 500g — 77

To Share

Braised short rib – served with chat potatoes and chimichurri — 100

Lamb shoulder – served with chat potatoes, herb salad and chimichurri — 110

Grass-fed Ribeye – Little Joe MB4+ grass-fed ribeye 1kg – served with chips, leaf salad and red wine jus — 170

Full Blood Wagyu Ribeye – 2GR 400 days grain-fed full blood wagyu MB9+g 1kg – served with chips, leaf salad and red wine jus — 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) — 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

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Sides

Choose 3 for — 30

Paris mash – buttered desire potato puree (GF) — 11

Broccolini – toasted almonds and lemon dressing — 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

Butter lettuce –  avocado, grapefruit and french dressing (GF, DF, V) — 11

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Desserts

Crème brûlée – persimmon gel, sumac & strawberry sorbet — 16

Plum parfait – charred nectarine, umeshu gel and honeycomb— 16

Passionfruit panna cotta – rum meringue & coconut sorbet — 16

Flourless chocolate cake – blood orange sorbet — 14

Sorbet or Ice Cream – homemade daily selection — 12