Share Style Menu
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
Dessert
DESSERT
Galaktoboureko, semolina custard baked in filo pastry with lemon and cinnamon syrup 16
Walnut syrup cake with mascarpone 14
Visino, sour cherry preserve with vanilla bean ice cream (gf) 12
Affogato with vanilla bean ice cream with espresso 9 | add liqueur 16
Cheese Plate Tasmanian Pyengana cloth matured cheddar served with quince paste, pear, muscatel and crackers 27
DESSERT COCKTAIL, WINE & Digestifs
Toffee Crème Caramel - A comforting dessert cocktail with Chatelle Napoleon VSOP, Grand Marnier, Mr Black, caramel, coconut, and a salted peanut rim 21
Newgat - A French treat transformation of classic nougat. Chatelle Napoleon VSOP, hazelnut, luxardo maraschino, almond, honey and Mozart white chocolate vanilla 21
2022 Peter Lehmann Botryitis Semillon | Barossa Valley, SA G 15 | B 48
2021 Heggies Vinyard Estate Botryitis | Eden Valley SA G 16 | B 50
2021 Samos Vindoux Muscat | Samos, Greece G 13 | B 46
Grant Burge Tawny 10y 10 | Opal Bianca White Sambuca Bianca 11
Opal Nera Black Sambuca 11 | Amaro Montenegro 9 | Dom Benedictine 12
Remy Martin VSOP 15 | Hennesy XO 40 | Fernet-Branca Amaro 12