Dinner
Available Thursday through Saturday
ENTREES:
SYDNEY ROCK OYSTERS (GF, DF) (A) MP
Freshly shucked Sydney rock oysters (A) with gin and cucumber dressing
SALMON CARPARCCIO (A) 30
Beetroot cured salmon (A), sour cream chives, citrus dressing and fried shallots
SCALLOP CEVICHE (I) 30
Diced Japanese scallops (I), chives, green apple, passionfruit, citrus vinaigrette, roe and served on house made tart
STEAK TARTARE (GF) 30
Chives, shallots, mustard, capers, pickled cucumber and egg yolk, served with potato crisps
GRILLED KING PRAWNS (GF) (A) 30
With mango, lime and chili dip
OXHEART TOMATO SALAD (V, GF) 26
Buffalo mozzarella, basil, watermelon radish, berry capers & Togarashi pepper with house dressing
MAINS:
CAULIFLOWER RISOTTO (V, AV, GF) 38
Grilled caulilini, pickled cauliflower, cauliflower puree, chilli, parmesan and hazelnut burnt butter
KALE PESTO GNOCCHI 36
Kale pesto, prosciutto crumble, toasted pine nuts and shaved pecorino
SPAGHETTINI DI MARE (M) 42
Diced market fish, mussels, prawns, clams, cherry tomatoes, fermented chilli, napolitana sauce and gremolata
FISH OF THE DAY (M) 46
Ginger & soy sauce velouté , Pangritato, zucchini spiral and petite herb salad
ROASTED LAMB SHOULDER 49
Sauteed chard, green lentils, labneh, mint sauce and red wine reduction
ROASTED PORK NECK 46
Apple & onions puree, grilled radicchio, pickled white beans, confit truss tomato, crispy Cavolo Nero and sherry vinegar
STEAK FRITES (GF option) 53
Angus striploin 280g (MB3+) with french fries and béarnaise sauce
WAGYU RUMP (GF option) 62
Beef Rump cap 280g (Wagyu MB6+) served with fries and béarnaise sauce
SALADS & SIDES:
PASTURE SEASONAL SALAD (V, AV) 28
Rocket, radicchio, avocado, mango, macadamia, goat’s cheese and pomegranate molasses
GARDEN SALAD 15
GRILLED BROCCOLINI 15
With pickled shallots and toasted pine nuts
ROASTED POTATOES (GF options)13
With Rosemary and garlic
FRIES 12
CHILDREN’S MENU: (under 12 years old only)
PASTURE CHEESEBURGER 18
Wagyu beef burger with Swiss cheese and tomato sauce on a milk bun with fries
SPAGHETTI BOLOGNESE 18
Spaghetti with Bolognese sauce
CHICKEN NUGGETS 16
Served with fries
DESSERTS:
LEMON MERINGE TART (V) 22
with meringue crumble and berries
PASTURE TIRAMISU (V) 20
Coffee sponge cake, coffee syrup, whipped mascarpone, chocolate crumble and berries
COCONUT VANILLA PANNACOTTA (DF, GF, AV) 18
Mango, passionfruit gel and berries
GF: Gluten Free; V: Vegetarian; DF: Dairy Free; AV: Available Vegan.
Our menus contain allergens and are prepared in kitchens that handle nuts, shellfish, gluten & eggs. Whilst all reasonable efforts are taken to accommodate dietary requirements, traces of allergens may be present