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paired with a bright chardonnay vinegar, rich fois gras and cultured butter puff

$14

Aquitain Sturia caviar from the south of France, served on a crispy potato roesti with crème fraiche

$18

with semolina crisp, edamame and a blend of umami spices

$9

freshly shucked Sydney Rock or Pacific Oysters with a champagne mignonette

$40

freshly shucked Sydney Rock or Pacific Oysters with a champagne mignonette

$78

on a bed of smoked stracciatella and elderflower

$28

topped with a sauce of preserved lemons, sundried tomato and mint cress

$29

tender scallops from Abrolhos Islands, Western Australia, seasoned with a herby miso cultured butter

$32

doused in a citrus ginger marinade with fingerlime and radish

$32

citrus-fed wagyu from Queensland, Australia, with nashi pear accompanied by crispy flatbread and herby salt bush dust

$30

handmade fresh gnocchi with ricotta and field mushrooms

$42

with spaghetti, lobster bisque and vine tomatoes

$88

with spaghetti, lobster bisque and vine tomatoes

$135

handmade pasta, paired with a hero seasonal ingredient ask our team to discover the pasta of the day, our ingredient of the season and discover al dente

$44

curated from our Chef’s own selection of menu favourites, this five-course journey of discovery is a true reflection of flavour and culinary craftsmanship. with locally sourced produce, sustainable seafood, and wood-fired depth, each plate tells a story of the land, the sea, and the season

$140

with fire roasted red pepper sauce, shaved macadamias and brussel sprouts

$38

seasoned with yuzu spinach puree and pickled onion topped with croutons and a savory garden jus

$38

with sundried tomato pesto, lightly pickled pear, chive and extra virgin olive oil

$62

in a lemon butter sauce with baby florets, topped with Avruga roe pearls ADD OSCIETRE CAVIAR 5G $22

$52

sourced from central New South Wales and served with vanilla infused sweet potato puree, sauteed chard and jus

$58

rich Australian beef sourced from Queensland, with pickled and pureed celeriac, and a whiskey infused beef marrow sauce

$68

ribeye bone-in 2gr full blood wagyu mbs9+ | 600g ribeye bone-in angus yambinya reserve mb4+ | 500g striploin bone-in kidman mbs4+ | 400g tomahawk chauvel citrus-fed wagyu mbs6+ | 1.8- 2.4kg

wood fired, oven roasted and served with seasonal garnish. a refined expression of the day’s freshest waters

complete your experience with our selection of housemade sauces — crafted as the finishing touch to personalise your table signature beef jus, horseradish cream, herb butter, mustard, chimichurri

garnished with fragrant seaweed salt

$15

fresh green leaves dressed in local extra virgin olive oil and citrus dressing

$15

topped with preserved lemon and almond croutons

$15

with herb infused potatoes crispened and finished with smoked sea salt

$15

$20

$20

$26

Your choice of chips or salad

$24

Your choice of chips or salad

$24

Your choice of chips or salad

$28

$10

$8

$6

$14