– To Eat –

[ Featuring our Seasonal FAVOuRITES ]


To Share

Garlic Bread* 8

Mixed Olives  6

Spiced & Salted Squid*; chilli, lime & Aiol* 16

Baked Parmesan Scallops*; prosciutto, Asparagus & crumb 22

Brisket on Brioche; slow cooked w/ pickles & Slaw 18

Tuna Tacos*; edamame Hummus, Sriracha Aioli, BBQ Corn Salsa 19

Whole Burrata*; Tomatoes, fennel, oregano seeds, sourdough & basil oil   21

Cured Salmon*; cured, fried Capers, pomegranate, radish, dill & avocado purée   16

Polenta Scagliozzi; smoked chilli jam, tossed rocket 12

Charcuterie Board*; mixed selection of our favorite small plates 32

Meat & Cheese Board*; Selection of cured meats and cheese 28


Something bigger

Charred Chicken Salad*; quinoa, avocado, sweet corn, kale 22 

Wagyu Beef Burger*; caramelized onion, smoked BBQ, fries (opt. Vegetarian) 24

Crispy Buttermilk Chicken Burger; ranch sauce, lettuce, tomato, fries 22

Barramundi*; caponata, asparagus, parmesan crumb 34

Caramelized Pumpkin Salad*; Chick pea, beetroot, goats cheese & seeds 21

250g Scotch Fillet*; heirloom tomatoes, watercress, fries   33

350g Rib Eye*; heirloom tomatoes, watercress, fries   45

Sauce Choice: Chimmichurri, Mushroom or BBQ 

Carved Rump Cap*; bulls horn pepper, charred veggies, chat potato & chimmicurri 32

Mushroom Gnocchi; sage, pumpkin, burnt butter 33

John Dory Fish & Chips 25

Spaghetti allo scoglio; mixed seafood, garlic & chilli 32

to Share $10

Sweet Potato Wedges w/ Aioli

Chat Potatoes; Roasted

BBQ Brocollini

Thick cut beer battered chips

Rocket Salad; Parmesan, Balsamic Oil


* GF Opt.