Porteño

with Preserved Peach, Mustard & Grilled Humble Sourdough

with Nectarine, Eschallot, Plantain Chips & Tomatillo Sauce

with Pickled Green Tomato, Taramasalata & Wild Purslane

with Native Honey & Kalamata Olive Jam

with Romesco

with Woodfired Peppers

filled with Cracked Wheat, Caramelised Onion, Herbs & Gruyère Cheese

For 6 or more people

Available for 10 or more people requires 1 weeks notice

with Avocado Mole Smoked Tomato Salsa & Meredith Goats Cheese

See Waitstaff for more details

Smoked over Iron Bark with Wood fired Tomato & Pineapple Salsa

(600g) from Oberon, NSW. Served with Rosemary & Confit Garlic Vinaigrette

Aged for 5 weeks by Boutique Butcher, Whole Beast Butchery. Served with Charred Kale & Macadamia Sauce

with Apricot & Amontillado Dressing

with locally made Stracciatella & Dill

with Herbs & Wood fired Jalapeño Aioli

cooked on Embers with Fried Padron Peppers

with Garlic & Sesame Dressing