APPETISERS
Sydney rock oysters, natural, mignonette 7.5ea (gf, df)
Sonoma sourdough, beef tallow butter, rosemary 14ea
Butterflied king prawn, chilli, garlic 14ea (gf, df)
Baked scallop, spiced butter, pangarattato 12ea
Wagyu tartare, crispy potato, bone marrow 12 ea (gf)
Charred leeks, sauce gribiche, truffle 26 (gf, df)
House-smoked Spanish mackerel, buttermilk, radish 30 (gf)
Grilled WA octopus, sobrassada, pickled fennel 30 (gf)
CHARCUTERIE
Moran Family Farm mortadella, gruyere gougère 12ea (df)
MB9+ wagyu bresaola 17 (gf, df)
Moran family farm salami 17 (gf, df)
Wild venison & gin botanical salami 17 (gf, df)
Duck & pistachio terrine, candied kumquats 25 (gf)
GRILL
All cuts served with a choice of sauce
Double lamb chop 400g (h)
MB 4+, 100 days grain fed, Kinross Station, NSW | 58
Eye-fillet 200g (h)
Pasture fed, O'Connor, Gippsland, VIC | 62
Scotch fillet 300g (h)
MB3+, 150 days grain fed, O'Connor, Gippsland, VIC | 65
Striploin 300g (h)
Portoro, MB4+ grain fed, Yambinya Station, NSW | 70
Wagyu rump cap 250g (h)
MB8-9+ F1, Sher Wagyu, Ballan, VIC | 85
Choice of sauce: Café de Paris butter, peppercorn (gf, nf), Bearnaise (v, gf, nf) Bordelaise (df, gf, nf), mushroom (v, gf, nf) | extra sauce 4