gin cured salmon, puffed skins, caviar and sour cream—15
fried pork belly, pepper sauce, guindilla chili—14
parmesan churros, paprika, yeasted kale—11
okonomiyaki, octopus, kosho, bonito—14
mulloway, mussel velouté, seaweeds, vadouvan—29
kingfish, szechuan pepper, green tea cured egg yolk, sunrise lime—28
ponzu marinated tofu, charred broccoli, miso eggplant and nori—17
trinchado, chicken livers, onions, peri peri gravy—25
skate, potato dauphinois, turnip and chicken reduction—39.5
lamb rump, polenta, charred radicchio, smoked yoghurt—40
venison, jerusalem artichoke, onion pepper sauce—42
coral mushrooms, cauliflower and semolina gnocchi—34
whole peri peri poussin—39.5
meat on the grill—POA
fair-fish catch of the day—POA
mash potato—13
brussels sprouts, spring onion, chilli and garlic—13
chilled broccolini, rocket, parmesan and truffle oil—13.5
grilled cos lettuce, pancetta, anchovy—16
milk tart, cinnamon sablé, honey, mandarin, rooibos—17
carrot cake, cream cheese, persimmon and walnut—17
line financier, coconut, pineapple and mojito—16
chocolate, chilli, coffee cremeaux and raspberry—18
