set lunch menu

$48 for two courses p/p

entrees & main or main & dessert

stracciatella, seasonal fruit, tomato basil (gf)

scallop, yuzu ponzu, Jerusalem artichoke, daikon (gf)

citrus kingfish, avocado, feta, orange, verjuice (gf)

spanner crab, squid ink spaghetti, pastrami

moreton bay bug, mafaldine, nduja, basil pesto

carbonara, spaghetti, guanciale, pecorino romano

oxtail pappardelle, herb gel, bechamel, garlic shoot

gnocchi, duxelles, enoki, pecan, shiitake pickle (v)

cacio e pepe, spaghetti, gorgonzola (v)

spinach fettucine, abalone, nori, salmon roe, capers

taglierini, cuttlefish, sun dried tomatoes, dashi stock, bottarga

tiramisu, chestnut, tonka bean, marscarpone

korean rice wine gelato, buckwheat, sesame seed

strawberry ice cream, watermelon granita, mint

lunch menu

Snacks

oyster, Appellation Rock, herb granita, oyster cream, dashi jelly (gf) 6/34/69

lobster, saffron, lime curd, kaffir lime, fennel (gf) 10

wagyu tartare, duck fat brioche, charcoal mayo 10

charred portobello mushroom, pine nut curd, ash powder (v) 8

stracciatella, seasonal fruit, tomato basil (gf) 25

scallop, yuzu ponzu, Jerusalem artichoke, daikon (gf) 26

citrus kingfish, avocado, feta, orange, verjuice (gf) 27

spanner crab, squid ink spaghetti, pastrami 38

moreton bay bug, mafaldine, nduja, basil pesto 42

carbonara, spaghetti, guanciale, pecorino romano 32

oxtail pappardelle, herb gel, bechamel, garlic shoot 34

gnocchi, duxelles, enoki, pecan, shiitake pickle (v) 35

cacio e pepe, spaghetti, gorgonzola (v) 35

spinach fettucine, abalone, nori, salmon roe, capers 35

taglierini, cuttlefish, sun dried tomatoes, dashi stock, bottarga 42

tiramisu, chestnut, tonka bean, marscarpone 15

korean rice wine gelato, buckwheat, sesame seed 14

strawberry ice cream, watermelon granita, mint (v) 15

dinner menu

a la carte

Snacks

oyster, Appellation Rock, herb granita, oyster cream, dashi jelly (gf) 6/35/69

lobster, saffron, lime curd, kaffir lime, fennel (gf) 13 ea

wagyu tartare, duck fat brioche, charcoal mayo 13 ea

charred portobello mushroom, pine nut curd, ash powder (v) 10 ea

Smalls

citrus kingfish, avocado, feta, orange, verjuice (gf) 27

stracciatella, stone fruit, tomato, rock melon, basil (gf) (v) 25

scallop, yuzu ponzu, Jerusalem artichoke, daikon (gf) 26

prosciutto, zucchini veloute, charred brussel sprouts, walnuts 21

Pastas

spanner crab bisque, squid ink spaghetti, pastrami 47

gnocchi, duxelles, enoki, pecan, shiitake pickle (v) 39

carbonara, spaghetti, guanciale, pecorino romano 36

oxtail pappardelle, herb gel, bechamel, garlic shoot 41

moreton bay bug, mafaldine, nduja, basil pesto, tomato 54

beef short rib, bone marrow tare, crown daisy, kimchi 65

spinach fettucine, abalone, nori, salmon roe, capers 43

cacio e pepe, spaghetti, gorgonzola, black garlic (v) 35

taglierini, cuttlefish, sun dried tomatoes, dashi stock, bottarga 48

Sides

chat potatoes, chilli mayo, bone marrow gravy (gf) 17

root veg salad, pickled cucumber, honey mustard (v) 16

seasonal green leaves, ginger jam, shallots, yuzu dressing 13

Sweets

strawberry ice cream, watermelon granita, mint (v) 15

tiramisu, chestnut, tonka bean, marscapone (v) 16

rice wine gelato, buckwheat, sesame, white chocolate (v, gf) 15

Chef’s Tasting Menu $95 p/p

parties of 5 or more are required to dine on tasting menu

(minimum of 2ppl)

house focaccia mushroom butter

oyster, Appellation Rock, herb granita, oyster cream, dashi jelly

wagyu tartare, duck fat brioche, charcoal mayo

scallop, yuzu ponzu, Jerusalem artichoke, daikon

stracciatella, seasonal fruit, rock melon, tomato, basil

choice of 2 pastas to share

(add $7 per person for moreton bay bug mafaldine)

(add beef short rib $55)

tiramisu, chestnut, tonka bean, marscapone