Dinner

ENTREES:

SYDNEY ROCK OYSTERS (GF, DF) MP

Freshly shucked Sydney Rock Oysters with Gin & Cucumber Vinaigrette

PAN FRIED SCALLOPS 27

With Pea Purée and topped with a crispy Tuile

SALMON CARPACCIO 29

Cured Salmon with Beetroot, Citrus dressing, crispy Shallots and Chive sour cream

BAKED CAMEMBERT (V, GF available) 28
With Honey, Walnuts, Raspberries & House Crostini

ZUCCHINI FLOWERS (V, AV) 28
With Tofu, Spinach, & Sundried Tomato stuffing

GRILLED KING PRAWNS 29

Served with Chimichurri and Garlic & Parsley condiment

MAINS:

FISH OF THE DAY (GF, DF) 41

With Zucchini puree, Mustard, bread crumbs, Chilli, Lemon Zest, onions & rosemary. Dressed with Zucchini, Dill & Lemon Miso dressing

MUSHROOM ORECCHIETTE (V, AV) 38
With mixed Mushroom, Garlic, Truffle paste, Almond flakes, Pecorino and rocket

CRAB MEAT RISOTTO (GF) 40
With Crab Meat, Cherry Tomatoes, Garlic, Chilli, Napolitana Sauce, Gremolata and Shallots

SPAGHETTINI DI MARE 41

With Market Fish, Mussels, Prawns, Clams, Cherry Tomatoes, Chilli, Napolitana sauce

& fresh Gremolata

ROASTED DUCK BREAST (GF, DF) 46
Sliced Duck Breast, Marmalade Butter, sautéed Greens, side salad with Orange

HERB CRUSTED LAMB CUTLET 48
Lamb Back Strap, pickled Beetroot, Artichoke with Parsnip puree

STEAK FRITES 48

With a Mint, Pistachio, Tarragon & Garlic crust served with Jus, Mustard, Mint sauce,

Mashed Potatoes & Roasted Cherry Tomatoes

BISTECCA ALLA FIORENTINA (TO SHARE) 110

800g Riverine black Angus T-Bone, Bearnaise sauce and choice of one extra Condiment (Confit Garlic Butter; Tomato & Nduja Butter, Creamy Mushroom & Butter and Dijon Mustard)