SNACKS

Australian oyster – 6.5 ea

aged red wine mignonette

Golden Oscietra caviar 10g – 98

blinis, sour cream

Kingfish tartlet – 15

caviar, stracciatella, yuzu-lime vinaigrette

Lightly battered seasonal flower – 9

truffle honey parmesan cream

SMALL SHARES

Sourdough – 7

olive oil, caramelised balsamic – Add butter of the day + 4

Whipped cod roe – 16

potato crisp

Burrata – 22

nduja and sundried tomato, tomato powder, wild arugula

Wagyu bresaola MBS 9+ – 29

crudité

PASTA

Carbonara – 39

spaghetti, pecorino romano, Parmiggiano Reggiano, guanciale, yolk

Gnocchi – 42

slow-cooked beef cheek ragu, seasonal mushroom, Pecorino Romano

Cavatelli – 36

spicy vodka, Parmigiano Reggiano, basil | add burrata + 12

MAINS

Flinders & Co Free Range Barley Fed ‘The Wanderer’ Dry Aged 28 Striploin 300g – 68

red wine jus & homemade tarragon mustard

Flinders & Co Vintage Rib Eye MBS 3+ 500g – 120

red wine jus & homemade tarragon mustard

SIDES

Radicchio salad – 14

grape, pickled onion, hazelnut, Parmigiano Reggiano, balsamic

Shoestring fries – 12

parsley aioli