First
House bread, extra virgin “Dionisus robust” and pure butter
4 pp
House sourdough spelt bruschetta topped with chopped grilled seasonal and black olives, fresh ricotta
Mixed artisanal Spanish olives, Cantabria anchovies and boquerones, rustic ciabatta
6
9
Fresh large shucked Narooma rock oysters, lemon and lime, aged balsamic and extra virgin
5 each
Piquillo baby bell peppers roasted, stuffed with mud claw crab meat and king prawns cutlets
Charcoal scallops, light horseradish béchamel, radish and tarragon gremolata
6 each
Char grilled baby octopus, potatoes crisp and roasted pepper, balsamic pesto
Grilled calamari, zucchini and chicory, pimiento romesco salsa
16
16
Pan tossed King Prawn cutlet marinated in Pedro Ximenez, pil pil infused
17
Wood roasted house chorizo and sautéed Alubias white beans
15
Berkshire pork belly slow Roasted in balsamic, red rose rhubarb and apple zabaglione
17
Angus tenderloin “vueltas”, cebollitas and green onions sautéed on tempranillo reduction
18
Crisps of Aubergine and baby fennel, zucchini and potatoes carpaccio, escalibada of bell peppers and garlic
14
Grilled local haloumi cheese, roasted tomatoes and organic baby beets, mixed leafs
16
Heirloom baby carrot, charcoal pumpkin, mint vinaigrette and fresh creamy goat curd
16
5 each
Cured
Served with bread and house pickled
Casareccio salame, prosciutto San Daniele and pancetta
120gr
24
Jamon Iberico “pata negra”, bellota
50gr
26
Prosciutto San Daniele aged 24 months
Artisan Wagyu Bresaola air dried
50gr
50gr
19
21
Second
Rotolo of fresh ricotta cheese and charcoal pumpkin, roasted pine nuts and basil pesto, burnt butter tomato
25
Goat cheese and green onions tortelli, mud crab meat and spicy roasted tomato sauce, watercress and tarragon
28
Silk handkerchief pasta with suckling lamb shoulder braised in 12 yo aged balsamic, pecorino scales
27
Arroz caldoso of king prawns, saffron and pimiento, Nora chilli and basil extra virgin
30 pp
Magret de Pato Murray river duck breast seared in jerez balsamico, honey and black olives, frico and coulis
34
Wagyu ossobuco slow braised in vegetables and red wine, taroz of yellow potatoes mashed and green beans
28
Redgate Farm Venison loin sous vide slow cooked, confit king brown mushroom with fennel, pil pil broad beans
38
Open fire roast & wood fire oven
Certified pure breed Black Angus and Wagyu, over 36 months old, dry aged 30 days
Wagyu skirt steak, slow roasted marbled 7+, Riverina
300gr
28
Wagyu rump cap, marbled 7+, Riverina
250gr
27
Angus Rib eye on the bone, grass fed, marbled 4, Cape Grim
Angus fillet tenderloin, grass fed, Cape Grim
400gr
250gr
39
36
portion
portion
39
39
Organic farm certified, free range animals, Goulbourn and Cooma
Suckling Lamb, 8 to 12 hours slow roasted
Suckling pig, 8 to 12 hours slow roasted
Whole roasted animals available for tables order only
Chicken breast supreme, wood roasted
pp
250gr
28
On availability
On availability
mp
mp
Includes a choice of a side or a salad and a sauce
From Sydney fish markets, purchased fresh daily
Littleneck clams and or razor clams, cooked in white wine and extra virgin
Mussels, sautéed with white wine, tomatoes and cracked pepper
Fish of the day, grilled and oven roasted. A choice of a side and sauce
mp
Sides
9
Taroz of yellow potatoes mashed, sautéed onions and green beans
Organic carrots and charcoal pumpkin, basil pesto
Wood fire roasted potatoes, rosemary and thyme infused
Alubias white beans, chorizo and chilli “soffritto”
Grilled mixed mushrooms and sautéed in extra virgin, pearl barley and gremolata
Salads
9
Tomatina of sliced marinated fresh tomatoes, baby capers and oregano
Rucola and parmesan scales, balsamic dressing
Greens of sautéed spinach and poached broccolini
Sauteed seasonal vegetables, extra virgin and balsamico
Condiment sauces
3 mustards: Dijon, seeded or hot English
Horseradish crème fraiche
Shiraz and short beefjus
Roquefort cream cognac
Lemon and clarified butter
Scented apple and Manzanilla
Romesco chilly and almond
Roasted garlic and rosemary