EAT
FROM THE KITCHEN…
Natural oysters, shucked to order, mignonette, lemon 6 each
Mount Zero marinated olives, spiced almonds 15
Arancini, fontina, salsa rossa, percorio romaro 18
Straciatella, Autumn peppers & Olsagasti anchovy salad 26
Octopus crostini, red pepper aioli, almond tarator, pickled daikon (2pc) 24
Ocean trout tartare, green olive, crisp shallots, winter orange dressing 27
Terrine du jour, quince, pickled accoutrements, toasted baguette 26
Baked eggplant ‘bastilla’, pinenuts, medjool date & yoghurt sauce 25
Risotto, braised rabbit & radicchio, guanciale 36 / 46
Spaghettini, blue swimmer crab, chili, pangrattato 37 / 47
Trottole, pork belly & nduja ragu, pecorino romano 36 / 47
Market fish of the day, confit fennel & radish, tarragon, ‘bisque’ sauce 49
Roast spatchcocked baby chicken, sauce ‘vin jaune’, butter beans, celeriac 49
Chargrilled beef scotch fillet (250g), Bordelaise sauce, 55
Swiss brown mushrooms, horseradish & mustard cream
Ramarro Farm leaves, pear, Otway walnuts, parmesan, house dressing 16
Sauteed Sugarloaf cabbage, pancetta, crème fraiche, comte 16
Crispy potatoes, fennel salt 15
Epic Chocolate Cake, Citrus Mascarpone 18
Poached quince, rhubarb & goat curd, tuille 18
Caramelised apple & yoghurt mousse tart 18