All Day Menu
Olives - $10 (gf/df/nf/vg)
House marinated with lemon, orange, star anise and chilli
Toasted Focaccia - $2.5 (gfo/dfo/nf/vgo)
Cultured butter, Charcoal salt flakes
White Anchovy Toast - $8 (gfo/df/nf/)
Red onion compote, crispy onions, truffle mayo, toasted focaccia.
House Labneh - $14 (gfo/nf/v)
Hot honey, pomegranate, toasted focaccia
Smoked Hummus $13 (v, vgo, gfo)
Sumac, extra virgin olive oil, fennel and carraway lavosh bark.
Vanella Burrata - $25 (gf)
Fig and red wine reduction, tarragon and basil oil, toasted ffocaccia,
Ploughmans Plate $22 (gfo/nf)
San Danielle Prosciutto, aged cheddar, boiled egg, piccalilli, tomato, pickles, foccacia
Buddha bowl - $18 (gf/df/nf/vg)
Shredded kale, spring onion, snow peas, broccoli, sprouted grains, herbs, house salad dressing
Duck Pate $16 (nf/gfo)
Negroni Marmalade, cornichons, fennel and carraway lavosh bark
Smoked Mussel and Saffron Risotto - $30 (gfo/nf)
Buttered leek, chervil, mascarpone
Four Cheese Pasta - $28 (gfo/vg)
Fior di late, Comte, Parmesan, blue, garlic chives, walnut crumb.
Cheese plate $36 (gfo/nf/vgo)
Selection of Australian and International Artisanal cheeses, served with fig jam, dried and seasonal fruit, house lavosh bark
Charcuterie plate $39 (gfo/df/nf)
San Danielle Prosciutto, pork and pepperberry salami, cloth aged salami with gochugaru (Korean chilli) crust, black truffle and squid ink salami, kiss peppers, baby breadsticks
Wagyu Bresaola - $24 (gfo/nf/dfo)
Kiss peppers, parmesan, truffle oil, baby breadsticks
Pulled Lamb Salad - $24 (gfo/nf)
Labneh, quinoa, tomato, cucumber, spinach, red onion, sumac dressing
Grazing board for two $50 (gfo/dfo/nf/vgo)
Chefs selection of artisanal cheeses and cured meats, pickles, dried and seasonal fruit, fig jam and caraway and lavosh bark.
Cannoli $8 (nf/v)
Your choice of vanilla ricotta or choc hazelnut ricotta
Key Lime Pie Cheesecake $12 (gfo/nf/v)
Renegade Key lime pie moonshine, freeze dried mandarin, burnt butter crumb.