STARTERS

SMALL SHARES

Warm sourdough loaf with Sofia extra virgin olive oil (v) 14 (gf + 4)

Marinated warm olives with tomato, rosemary and orange (v,gf) 12

Chargrilled eggplant salad with parsley, currants and pine nuts (v,gf) 18

Beetroot marinated ocean trout tartare with cucumber, chives and lime 25

Citrus cured Hiramasa kingfish with ruby grapefruit, fennel and citrus vinaigrette (gf) 27

Fig and gorgonzola salad, roasted red onion, walnuts and radicchio (v,gf) 25

Fried Manouri cheese in phyllo with Greek honey and sesame (v) 24

Keftedes, pork meatballs with tomato, Parmesan and greens 26

Grilled octopus with charred chorizo sausage, romesco and chilli garlic greens (gf) 28

Grilled wild king prawns with garlic, chilli, parsley and lemon (2) (gf) 37

LARGE SHARES

Chargrilled cauliflower with rocket, parmesan, toasted pine nuts and salsa verde (v,gf) 28

Seafood risoni with diamond clams, mussels, baby squid, leek and chervil 34

Roast free range chicken with watercress salad and jus (gf) Half 30 | Whole 52

220g Black Opal Wagyu rump cap mbs7+, red wine jus and mustard (gf) 56

Slow cooked, charred lamb ribs with oregano, lemon and flake salt (gf) 0.5kg 40 | 1kg 76

650g Chargrilled line caught NZ snapper fillet with sauce vierge (gf) 85

800g Little Joe, grass fed rib eye on the bone, gremolata butter and red wine jus (gf) 165 

(Please allow 45min for Little Joe)

SIDES

Baby gem lettuce with shaved fennel, radish and buttermilk (v,gf) 14

Green beans with garlic and Sofia extra virgin olive oil (v,gf) 12

Fries with grated parmesan and truffle (v) 12

Horta, seasonal greens with Sofia extra virgin olive oil and lemon (v,gf) 8 | 16

Warm sourdough loaf (v) 6

Warm gluten free loaf (v,gf) 8