Dinner Menu

Focaccia, whipped seaweed butter (V)

Fresh shucked rock oysters, daily dressing (GF)

Marinated olives (VG) (GF)

Cuttlefish skewer, chimichurri (GF)

TAS half shell scallop, zesty herb butter, curry leaf (GF)

Crispy shell split tiger prawns, XO butter (2) (GF)

WA half shell scallops, orange miso, curry leaf (GF)

Octopus carpaccio, lemon, mint (GF)

Heirloom tomatoes, ajoblanco, kaffir, chervil (VG) (GF)

Raw fish, salsa macha, buttermilk, preserved plum (GF)

Marinated zucchini, chèvre goats curd, honey (V) (GF)

Twice cooked kipflers, confit garlic, herbs (VG) (GF)

Market fish, red & green harissa (GF)

Gnocchi all’amatriciana, hazelnut, pecorino (V) (GF)

Peach & cardamon cobler, sour crème chantilly (V)

Please speak with staff for dietary requirements and allergies