Lunch Monday to Friday from noon - 3pm
Salt and pepper cuttlefish with beurre blanc, seaweed and watercress ( gf) 23
Hot sicilian and green mammoth olives, vanilla and Sonoma bread (v) 11.
Gruyere cheese and fresh herb arancini, preserved lemon aioli (v) 12.
Hot smoked barramundi pate, house made lavosh and capers 18.
Halloumi saganaki with thyme and fresh lemon (v, gf) 11.
Salad of poached chicken, chilli corn, avocado, coriander, freekeh, toasted almonds and lime (ask for gf or vegan option) 22.
Morso crispy corn crumbed chicken burger with smoked cheddar, tomato lettuce and truffled aioli ( + chips) 20.
Juniper cured salmon tostada, fennel salad, lime and chilli mayo 63 degree egg ( gf) 19.
Pan seared gnocchi, asparagus, salsa verde & pecorino wafer (v) 24
Twice cooked Pork belly, pork neck croquette, charred corn salsa, popcorn and watercress 24
Chargrilled 180 gram grass fed sirloin steak with green beans, fried egg and za’atar (gf) 28. (served medium-rare)
Cauliflower steak, puree and pickled, radicchio, cumin, macerated raisins and almonds ( gf, ask for vegan option) 22.
Side salad of chilli corn, avocado, coriander, freekeh and toasted almonds (vegan) 12.
Chargrilled asparagus with balsamic, charred corn and pecorino (v, gf) 12.
Chipotle salted chips and aioli (v, gf) 7.
|Sweets & Cheese
Lemon brulee tart with biscotti crumb (v) 15.
M-oreo cream - with white chocolate mousse, chocky soil, raspberry gel and milk skin (v) 16.
Cheese board with dried fruits and house made lavosh (v) 22.
Affogato espresso, vanilla ice cream and frangelico (v) 14.