A La Carte
To Start
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Baked Sourdough Bread served with Whipped Truffle Butter, Extra Virgin Olive Oil & Balsamic Reduction 9
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Garlic & Thyme 9
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Pot of Marinated Olives 8
One
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Sydney Rock Oysters from Merimbula served with Classic Mignonette 6ea/Min 4
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Beef Carpaccio served with Parmigiano Reggiano, Black Truffle Aioli & Crispy Capers 25
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Burrata di Puglia served with Vine Ripened Tomatoes, Strawberry Gazpacho & Aged Balsamic 25
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Hiramasa Kingfish Crudo served with Sicilian Lemon, Dill Oil & Radish 30
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White Anchovy Mille-Feuille served with Caramelised Shallot, Mascarpone & Beetroot Powder 24
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WA King Prawns served with Cauliflower Custard & Lobster Cappuccino 32
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Duck Ravioli served with Bell Pepper & Crispy Panetta Crumb 29/39
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Calamari Hawkesbury River, Salt & Pepper & Wasabi Mayonnaise 25
Two
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Crab Meat Linguine served with Lobster Bisque & Cherry Tomato Confit 45
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Wagyu Beef Meatballs served with Handmade Spaghetti & Pecorino 40
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Slow Braised Lamb Rump served with Roasted Root Vegetables & Port Jus 55
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Veal Cotoletta, served with Fried Caper Butter & House Slaw 59
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Barramundi served with Champagne Beurre Blanc, Fennel & Grilled Asparagus 45
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Steak Frites served with Café’ de Paris Butter & French Fries 48
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Portobello Mushroom served with Truffle Mushroom Ragu & Polenta Galette 39
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Sand Whiting Lightly Battered served with Chips & Homemade Tartare Sauce 44