Basic ($3.50pp)

Pea and spinach arancini (v)

Roasted Swiss brown mushroom with ricotta, hazelnut and white truffle oil (v, gf)

Grilled chorizo with ruby red grapefruit and mint (gf)

Nam Prik Ong (Northern Thai dip) with vegetable accompaniments (gf)

Spiced ground lamb sausage roll with harissa

Braised baby octopus with capers, tomato and pangritata

Crispy chicken ribs with lime and white pepper

House baked focaccia with confit tomato, fried garlic and basil (v, ve)


Classic ($4.50pp)

Cold smoked salmon blini with creme fraiche, dill and lemon

Chicken liver parfait with cornichons and toasted sourdough

Caramelised beets with goats cheese and chive tartlet (v)

Jamon and manchego croquette

Pork rillette with onion jam on croute

Prawn cocktail (gf)

Beef tartare

Tortilla española with egg, potato, onion and garlic (v, gf)

Premium ($6.50pp)

Betel leaf with hot smoked trout, salmon roe, chilli, fried shallots and nam jim dressing (gf)

Natural local oysters with lemon and chives (gf)

Chermoula crusted king prawn (gf)

House smoked wagyu beef with salmoriglio

Grilled lamb cutlet with lemon, garlic, parsley and eggplant tahini dressing (gf)

Roast duck with sticky rice and nuoc mam cham dressing (gf)

Charcuterie board - cured meats and pickled condiments

Seared scollops with cauliflower puree and salsa verde (gf)

(Vegetarian options available upon season)


Substantial ($8.50pp)

Crispy fried chicken slider with kim chi and aioli

Beef slider with cheddar and bacon onion jam

Orecchiette pasta with lamb ragu and pecorino

Cauliflower risotto with porcini butter (v)

Laab moo with vermicelli salad

Red coconut curry with prawns, kaffir lime and jasmine rice (gf)

Ricotta gnocchi with pumpkin and rocket pesto (v)

Spiced carrot, quinoa, dried cranberries and goats cheese salad (v, gf)

Dessert ($4.50pp)

Black forrest brownie

Pistachio brulee and biscotti

Baby hazelnut mochaccino

Passionfruit tart

v - vegetarian, gf - gluten free, ve - vegan