Menu

Creamy burrata on ripe heritage tomatoes with basil oil, flaky salt and grilled sourdough on the side.

VVegetarianGFGluten-freefor one, or $28 to share

Slow-cooked octopus finished on the grill, with smoked paprika, crushed potatoes and a lemon and caper dressing.

GFGluten-freeDFDairy-freewith crushed potatoes

Hand-cut beef with shallot, capers, cornichons and a cured egg yolk, with potato crisps fried to order.

GFGluten-freeDFDairy-freewith house crisps

Garden courgettes filled with ricotta, lemon and herbs, baked under a parmesan crumb with cherry tomatoes.

VVegetariantwo halves

Gin and beetroot cured salmon with horseradish crème fraîche, pickled shallots and dill.

GFGluten-freewith rye crackers

Whipped feta under chilli honey and toasted sesame, with a warm flatbread straight from the oven.

VVegetarianHotSpicywith warm flatbread

Thick-cut cod roasted until the flakes just part, with brown butter, capers, samphire and new potatoes.

GFGluten-freewith seasonal greens

Crisp-skinned duck breast with a cherry and red wine sauce, celeriac purée and charred hispi cabbage.

GFGluten-freecooked pink

Carnaroli rice stirred with wild mushrooms, aged parmesan and thyme, finished with a spoon of mascarpone.

VVegetarianGFGluten-freeadd truffle +$8

Salt-marsh lamb rump with a sharp salsa verde, smoked aubergine and crispy chickpeas.

GFGluten-freeDFDairy-freewith smoked aubergine

Seven seasonal vegetables slow-cooked with chickpeas, saffron and preserved lemon, served in the tagine over herbed couscous.

VGVeganNContains nutswith herbed couscous

Thick, hand-rolled Tuscan pasta tossed with pecorino, parmesan and lots of black pepper.

VVegetarianbigger bowl $25

Golden egg tagliatelle with a ragù of beef and pork cooked slowly for six hours, finished with parmesan.

egg pasta

Spaghetti with fresh clams, white wine, garlic, chilli and parsley, cooked together in one pan.

DFDairy-freeHotSpicywith garlic and chilli

San Marzano tomato, fior di latte and basil on dough proved for 48 hours and fired at 450 °C.

VVegetarianadd burrata +$5

Tomato, fior di latte, spicy Calabrian salami, chilli and a drizzle of hot honey.

HotSpicywith hot honey

A 300 g rib-eye aged for 45 days on the bone, cooked over charcoal and rested, with fries and peppercorn sauce.

GFGluten-freewith fries and peppercorn sauce

The most tender cut, grilled over charcoal and topped with melting bone marrow butter, with grilled tomato and greens.

GFGluten-freewith bone marrow butter

A whole sea bass grilled over charcoal with lemon, garlic and herbs, filleted at the table if you like.

GFGluten-freeDFDairy-freefor one, filleted at the table

Two thin patties smashed on the plancha with American cheese, pickles, onion and our burger sauce in a brioche bun.

with fries

Espresso-soaked savoiardi layered with mascarpone cream and finished with bitter cocoa.

VVegetarianmade every morning

A warm dark chocolate fondant with a molten middle, salted caramel ice cream and cocoa nib crumble.

VVegetarianwith salted caramel ice cream

A crisp butter tartlet filled with sharp Amalfi lemon curd under a swirl of toasted meringue.

VVegetarianwith raspberries

A scoop of vanilla gelato drowned in a hot shot of our house espresso, at the table.

VVegetarianGFGluten-freeadd amaretto +$5

Two poached eggs on a toasted English muffin with smoked ham and a buttery hollandaise.

or Royale with salmon +$4

Smashed avocado with lime, chilli and seeds on toasted sourdough, with pickled red onion and herbs.

VGVeganHotSpicyadd a poached egg +$2

A stack of fluffy buttermilk pancakes with berries, whipped butter and maple syrup.

VVegetarianwith bacon +$3

Eggs baked in a spiced tomato and pepper sauce, with feta, herbs and grilled bread for dipping.

VVegetarianGFGluten-freeHotSpicywith grilled bread

A double ristretto with silky steamed milk, made with this month's single-origin beans.

VVegetarianGFGluten-freeoat or almond milk +$0.50

A flaky, golden croissant made with French butter over three days, baked every morning.

VVegetarianfrom the oven at 7

A soft, twisted bun filled with cardamom butter and topped with pearl sugar.

VVegetarianScandinavian-style

Ceremonial-grade matcha whisked by hand and topped with silky steamed oat milk.

VGVeganGFGluten-freemade with oat milk

Equal parts dry gin, red bitter and sweet vermouth, stirred and served over one big ice cube with orange.

VGVeganGFGluten-freestirred, over one big ice cube

Aperol, prosecco and a splash of soda over ice with an orange slice: summer in a glass.

VGVeganGFGluten-freejug for four $38

A skin-contact white from a small Slovenian grower: amber, dry, a little tannic and great with food.

VGVeganGFGluten-free125 ml · bottle $46

Dry gin, roasted rhubarb syrup and lemon, shaken until silky and finished with rose petals.

VGVeganGFGluten-freeshaken with a vegan foam