House Made Sourdough Ciabatta, Parmesan Butter
Milled onsite with heritage grains from Gunnedah.
A grounded start to the table.
Menu
House-made bread, pasta, seafood, meat, and cocktails.
Plan lunch, dinner, drinks, or a private occasion with a closer look at house-made bread, pasta, seafood, meat, dessert, and cocktails.
Bread & Dairy
Crescenza Focaccia Di Recco, Olive Oil
Stracchino cheese in thin layers of olive oil bread.
Shared easily before pasta or seafood.
Burrata, Poached Figs, Aged White Balsamic
Mozzarella pocket filled with cow's milk cream.
Soft dairy, fruit, and acidity.
Pasta
Capelli, Broccoli, Lemon, Chilli, Pangrattato
Thin strands of angel hair egg dough.
Bright, lean, and textured.
Buffalo Ricotta Mezzaluna, Brown Butter, Heirloom Zucchini, Mint
Hand folded and filled crescent shaped half moons.
A richer pasta with herbal lift.
Squid Ink Orecchiette, Smoked Swordfish Ragu, Sicillian Furikake
Hand pressed little ear-shaped pasta.
Seafood depth with handmade texture.
Seafood
Freshly Shucked Oysters
Spiced fennel mignonette with Sydney rock oysters from NSW.
Best as a bright opening order.
Kingfish Crudo
Tomato dressing, capers, and green chilli with Spencer Gulf kingfish.
Clean, vivid, and suited to a shared table.
Meat
Slow Cooked Lamb Shoulder
Etruscan sauce and spiced yoghurt with Margra lamb from Oberon, NSW.
A generous main for the centre of the table.
42 Day Dry Aged Brooklyn Valley Bistecca
Parmesan, broad leaf rocket, and lemon with Gippsland beef.
A special-occasion steak from the menu.
Dessert & Drinks
Chocolate, Whiskey & Wattleseed Tart
Chocolate, whiskey, and wattleseed in a darker dessert finish.
Finish with a darker, aromatic note.