freshly shucked, Sydney Rock

anchovies w. rye toast fingers

smoked Tasmanian blue lip mussel canape with pea and basil puree

two cured meat, pickles and bitter-mustard

daily cheeses, w. warm pressed focaccia

porcini and button mushrooms, thyme vegetable butter, and flakey salt

house smoked pock hock with apricots and aromatic vegetables

smoked pigs head sausage served w mustard and chipotle BBQ sauce

and pickled peppers

roasted chook breast and mayonnaise salad mix on a classic toasted sandwich, cut to share

seared kangaroo loin skewers w mojo verde

pickle salt

Dutch witlof, sherry vinegar, parmesan and pomegranate

charred fioretto caulifower w. white bean and ginger puree mojo verde and pangrattato

reverse seared local octopus, romesco and hazelnuts

sous vide Cowra lamb backstrap, tuna emulsion and crispy fried capers

citrus mousse, caramelised white chocolate rocks w a tumeric and black pepper tuille