블랙버드 바 앤 그릴

w pumpkin pie ice cream + pepita praline

milk chocolate icecream + fennel mousse

with coconut cream

oat shortbread w clementine + yoghurt gelato

w rum, banana + butterscotch

The taste is buttery and creamy, with emerging toasty flavours and an earthy undertone. It is produced using pasteurised cows milk. Martured for a minimum of 12 months

Made in the style of a traditional English clothbound cheddar. This cheddar is deep and buttery with a crumbly texture. Finishes with a well balanced sour cream tang

This goat cheese is fresh and soft, made in a traditional French and Italian style.The flavour is similar to roasted nuts with a slightly acidic-sour finish that lingers on the palate after eating

Made from rich cow's milk collected from the beautiful green mountain pastures surrounding the Rhône Valley. It was specially created using a combination of modern techniques and a careful selection of traditional surface moulds

A great introduction to the washed rind style. A milder and younger style of washed rind with a sweet end on the palate. A unique flavour due to the blend of goat and cow milk

Literally meaning "orange blossoms", this ubriaco, "drunken," cheese is sweet and salty, with complex aromas of honey, peach and wildflowers. Made from pasteurized cow's milk, finally topped with orange peel. Aged for 4 month

w pumpkin pie ice cream + pepita praline

milk chocolate icecream + fennel mousse

with coconut cream

oat shortbread w clementine + yoghurt gelato

w rum, banana + butterscotch

The taste is buttery and creamy, with emerging toasty flavours and an earthy undertone. It is produced using pasteurised cows milk. Martured for a minimum of 12 months

Made in the style of a traditional English clothbound cheddar. This cheddar is deep and buttery with a crumbly texture. Finishes with a well balanced sour cream tang

This goat cheese is fresh and soft, made in a traditional French and Italian style.The flavour is similar to roasted nuts with a slightly acidic-sour finish that lingers on the palate after eating

Made from rich cow's milk collected from the beautiful green mountain pastures surrounding the Rhône Valley. It was specially created using a combination of modern techniques and a careful selection of traditional surface moulds

A great introduction to the washed rind style. A milder and younger style of washed rind with a sweet end on the palate. A unique flavour due to the blend of goat and cow milk

Literally meaning "orange blossoms", this ubriaco, "drunken," cheese is sweet and salty, with complex aromas of honey, peach and wildflowers. Made from pasteurized cow's milk, finally topped with orange peel. Aged for 4 month

Gazander oysters, Little Douglas Bay SA

Moonlight Flat oysters, Batemans Bay NSW

Moonlight Flat oysters, Batemans Bay NSW

w shaved Jamon, fresh Stracciatella, toasted hazelnuts + Vincotto

w fresh wasabi, pickled daikon, black sesame + yuzu

w lilly pilly, cocoa nibs + toasted brioche

w kipfler potato mousse, salt + vinegar crisps + watercress

w cauliflower puree, romanesco + black truffle

w roasted chestnuts, bacon lardons + thyme

w pan fried porcini dumplings

w mussel, clam + fregola risotto, young leeks + sea urchin butter

w native tamarind relish + young coconut salad

w crushed Jerusalem artichokes, pickled green tomatoes + Sikil Pak

w tail meat + riberry pie, braised mustard greens

Boned + stuffed w bacon + marjoram, candied Brussels sprouts, sweet potato + miso

w seaweed butter + grilled lemon

Tenderloin, Queensland

Half cube, Queensland

Hanger, Queensland

Sirloin, Queensland

Scotch fillet, Queensland

T-Bone, Queensland

Sirloin, New South Wales

Rump, New South Wales

Rib Eye, New South Wales

Club, Victoria

Wagyu, Tomahawk for (3-4) South Australia

w pineapple salsa + scratchings

marinated in pinewood smoked tea + gentleman's relish

w native thyme aioli, lemon aspen + organic garlic

w cucumber relish, fragrant herbs + crispy egg

w lemon, garlic, olive oil + sourdough crumbs

glazed in ginger beer + toasted walnuts

w parmesan butter + rosemary salt

w green tomato relish + salted ricotta

w lemon myrtle aioli + saltbush

w seven seed brittle + handmade buffalo curd

w house vinaigrette

w pumpkin pie ice cream + pepita praline

milk chocolate icecream + fennel mousse

with coconut cream

oat shortbread w clementine + yoghurt gelato

w rum, banana + butterscotch

The taste is buttery and creamy, with emerging toasty flavours and an earthy undertone. It is produced using pasteurised cows milk. Martured for a minimum of 12 months

Made in the style of a traditional English clothbound cheddar. This cheddar is deep and buttery with a crumbly texture. Finishes with a well balanced sour cream tang

This goat cheese is fresh and soft, made in a traditional French and Italian style.The flavour is similar to roasted nuts with a slightly acidic-sour finish that lingers on the palate after eating

Made from rich cow's milk collected from the beautiful green mountain pastures surrounding the Rhône Valley. It was specially created using a combination of modern techniques and a careful selection of traditional surface moulds

A great introduction to the washed rind style. A milder and younger style of washed rind with a sweet end on the palate. A unique flavour due to the blend of goat and cow milk

Literally meaning "orange blossoms", this ubriaco, "drunken," cheese is sweet and salty, with complex aromas of honey, peach and wildflowers. Made from pasteurized cow's milk, finally topped with orange peel. Aged for 4 month

Gazander oysters, Little Douglas Bay SA

Moonlight Flat oysters, Batemans Bay NSW

Moonlight Flat oysters, Batemans Bay NSW

w shaved Jamon, fresh Stracciatella, toasted hazelnuts + Vincotto

w fresh wasabi, pickled daikon, black sesame + yuzu

w lilly pilly, cocoa nibs + toasted brioche

w kipfler potato mousse, salt + vinegar crisps + watercress

w cauliflower puree, romanesco + black truffle

w roasted chestnuts, bacon lardons + thyme

w pan fried porcini dumplings

w mussel, clam + fregola risotto, young leeks + sea urchin butter

w native tamarind relish + young coconut salad

w crushed Jerusalem artichokes, pickled green tomatoes + Sikil Pak

w tail meat + riberry pie, braised mustard greens

Boned + stuffed w bacon + marjoram, candied Brussels sprouts, sweet potato + miso

w seaweed butter + grilled lemon

Tenderloin, Queensland

Half cube, Queensland

Hanger, Queensland

Sirloin, Queensland

Scotch fillet, Queensland

T-Bone, Queensland

Sirloin, New South Wales

Rump, New South Wales

Rib Eye, New South Wales

Club, Victoria

Wagyu, Tomahawk for (3-4) South Australia

w pineapple salsa + scratchings

marinated in pinewood smoked tea + gentleman's relish

w native thyme aioli, lemon aspen + organic garlic

w cucumber relish, fragrant herbs + crispy egg

w lemon, garlic, olive oil + sourdough crumbs

glazed in ginger beer + toasted walnuts

w parmesan butter + rosemary salt

w green tomato relish + salted ricotta

w lemon myrtle aioli + saltbush

w seven seed brittle + handmade buffalo curd

w house vinaigrette