Our menu features primarily locally grown produce and changes to suit what what our growers and producers are excelling in at any given time. 

Head chef Ben Bamford creates every dish to highlight taste, feature local produce where possible and demonstrate creativity.
[please note: for our weekly takeaway menu please click here, the below menu is for dining-in only]



Our menu changes frequently – this should be used as a guide only.

Please note: currently demand is high and we are booking out a number of weeks in advance. We have strict conditions of entry, ensure you review these at the time of booking to ensure we remain operating as safely and sustainably as possible].



something to start… 

daily baked housemade bread + housemade butter – 3 per person

fresh oysters
// fresh [shucked to order] with dressing – 18 half dozen  32 full dozen
with gin + cucumber dressing

potted fish with mouthwater sourdough croute


ham + eggs // ham hock terrine, pea puree, tendrils, polonaise bacon croquette + crumbed yolk – 28
recommended with 2019 tonic chardonnay, adelaide hills, sa

kingfish aburi, [chilli, black+white sesame, ginger, nori, lemongrass], rice, toasted seaweed, green chilli + coconut foam – 27
recommended with 2021 nashdale lane wines colour series riesling, orange, nsw

beetroot carpaccio, crumb, golden, meringue, crisps + crumble with buffalo mozzarella – 25
recommended with 2019 le battistelle montesei soave classico, monteforte d’alpone, italy

all about scallops // saffron ceviche with tobiko, lime + coriander, tempura sesame scallop and tortellini + broth – 28
recommended with 2020 mada pinot gris, hilltops, nsw  


risotto verde, zucchini, baby spinach, broad beans + pecorino – 32
recommended with 2018 in praise of shadows grenache mataro shiraz, mclaren vale, sa

steak frite // black angus beef, pont neuf frites, carrot + pea – 42
recommended with 2017 glenfion syrah, canyonleigh , nsw

sesame ocean trout, chille, seaweed, wakame, zucchini + edamame – 38
recommended with 2021 nashdale lane wines ‘the social’ rose, orange, nsw

trio of poultry // duck, chicken and squab, summer root vegetables and carrot puree – 39
recommended with 2020 Terra Do Rio  touriga nacional, riverland, sa

chateaubriand [for 2] // black angus beef fillet, truffle mash, cafe de paris, bordelaise sauce with beans, eschalot + prosciutto – 98
recommended with 2019 clonakilla shiraz viognier, nsw [BOTTLE ONLY]

pickled nushroom + yogurt dressing – 10
beans, prosciutto + eschalot – 10
truffle mash – 10


white chocolate + passionfruit with mulberry – 16
recommended with 2016 cookoothama  botrytis semillon, riverina, nsw

japanese eggplant ice cream parfait, pistachio, meringue + dulce de leche – 16
recommended with Ernest Hill liqueur muscat

all about carrot // brulee, mousse, toffee, cookie. meringue + sorbet – 16
recommended with NV riesling freak no. 7 fortified riesling, clare valley, sa

artisanal cheese selection, lavosh, crisps + fruit chutney – 22


Our signature degustation is available each night we are open.
The courses change frequently and focus on highlighting the most seasonal and freshest produce we can secure. $125 per person and wine pairing is available for an additional $60 per person or non-alcoholic pairing for $65 per person [please note whilst the restaurant is subject to covid-related restricted capacity non-alcoholic pairings are unavailable].



We are no longer offering lunch time dining service. We do feature a once a month long lazy Sunday lunch … see our events page for details.