Spring 2017

Planted in our Woollahra garden months ago, harvested this morning, ready for you right now. 

Small

Wood-fired focaccia, artichoke, oregano — 8
Blush tomato, whipped ricotta, celery salt — 12
Roasted baby corn, dill, pine nut — 14
Spanner crab finger sandwich, mustard — 12
½ dozen Sydney rock oysters, aged vinegar, eschallot — 25

 

Entree

Local beetroot salad, honeycomb, garden leaf — 19
New season asparagus, cos, soft egg, bottarga — 20
Burrata, broad beans, mint — 22
Hiramasa Kingfish, salty ice plant, finger lime — 24
Sashimi tuna, white cabbage, Korean chilli — 24
Smoked baby octopus, kohlrabi, caper — 24
House-made mortadella, roast capsicum, olive — 25
Chiswick steak tartare, potato crisp, egg yolk — 25

 

Main

Native greens & ricotta dumplings, watercress, lemon — 30
Wood-fired eggplant, chickpea miso, beans — 32
Pipi linguini, chilli, peas — 36
Steamed snapper, purple sprouts, lemon tea, sorrel — 36
Smoked Ora King Salmon, tomato, basil — 36
Roast pork loin, cavolo nero, apple — 38
Black Angus Oakey Scotch fillet, mushroom, onion rings — 40

     

Share

Whole John Dory, rocket, spring vegetable broth — 72
Whole-Roasted chicken, toasted farro, snow pea, tarragon — 68
Moran Family lamb shoulder, zucchini, mint, lemon — 74

 

On The Side

Chiswick garden salad — 11
Roasted pumpkin, goat's cheese, chive — 12
Seasonal greens, lemon, pepper — 14
Hand-cut chips, garden herb aioli — 11

Dessert

Chocolate and hazelnut cake — 16
Paris-Brest, banana, raspberry — 16
Blueberry and almond tart, whipped cream — 16
Strawberry, sorbet, granita, basil — 16
Orange, grapefruit, brioche ice cream — 16

Cheese

Served with red currant, grapes and homemade lavosh 10ea | 3 for 28
A selection of soft, hard and blue cheese
 
Drinks Menu