Burrata  |  19 

Ponzu – Black sesame tuille – Shiso – Tomato jelly

Tajima Wagyu Bresaola  | 25 

Cornichon – Pickled eschallot – Mustard cream – Caraway

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*please note that the menu is limited due to covid-19 however we will update our menu as we add items back on

COLD ENTREE

HOT ENTREE

Seared Bay Scallops   | 26 

Swede – Jamon chips – Finger lime – Lemon balmd

Spiced Confit Duck  | 26 

Braised fregola – Pine nuts – Currants – Gin

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*please note that the menu is limited due to covid-19 however we will update our menu as we add items back on 

FROM THE OCEAN

All served with fennel salad & preserved lemon

Blue Eye Trevalla    | 38 

Sourced from: South coast of Queensland 

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Ocean Trout Fillet  | 32 

Sourced from: Davenport, Tasmania 

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Yamba King Prawns   | 39 

Sourced from: Yamba, Queensland  

FROM THE HIGHLANDS

All served with watercress, pickled radish & organic mustard

BLACK ANGUS 

Little Joe Pasture Fed Black Angus Striploin MB4+ - 280g  | 49 

Little Joe Pasture Fed Black Angus Tenderloin MB4+ - 220g  | 58 

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GRAIN FED

Grainge Signature 300 Day Grain Fed Scotch Fillet MB3+ - 280g | 46 

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Wagyu 

Tajima F1 Wagyu Top Sirloin MB8+ - 280g | 68 

Tajima F1 Wagyu Striploin MB8+ – 280g | 89 

SIDES

Radicchio salad, pickled melon, Persian feta & raspberry vinaigrette | 9 

Roasted baby potatoes, confit garlic & lemon thyme | 9 

Sautéed Brussels sprouts, eschallot & truffle salami  | 9 

Wild local mushrooms, hazelnut & sherry vinegar | 9

Sauces 

Red wine jus | 2.5 

Tamarind & molasses glaze | 2.5 

Yakiniku | 2.5 

Chimichurri | 2.5

TO SHARE

Riverine Black Angus T-bone MBS2+ - 1.5kg  |  125 

Minimum cooking time of 45minutes, for 2-3 guests 

Dry Age Sample Platter (Minimum 3 guests)  |  55pp 

To truly appreciate the full flavour of dry aged beef it helps to compare and contrast. 

Here we serve 3 different cuts all from the same Brooklyn Valley cattle. 

The tenderloin has no age on it before preparing 

The Scotch fillet is dry aged 14 days 

The Bone in Striploin is aged for 50+ days 

Sirloin Sample Platter (Minimum 3 guests)  |  65pp 

Enjoy each of our sirloin cuts available sampling 

Pasture fed Black Angus | Grain fed Black Angus | Wagyu beef 

Hot & Cold Seafood Platter (Minimum 2 guests)  |  68pp 

Served with chef’s selection of seafood condiments 

Freshly shucked natural Sydney rock oysters 

Confit Tasmanian ocean trout 

Charred Yamba king prawns 

Poached Hiramasa kingfish 

Grilled Moreton bay bugs 

DESSERTS

Mulled wine pear  | 18 

Vanilla mascarpone – Orange tuille – Powdered hazelnut oil  

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Chocolate tart  | 18 

Stewed cherries – Spiced rum – mixed berry gelato

Artisanal Cheese 

Each served with individual condiment, sour dough & assorted crackers  

SELECTION of 3  | 24 

 - Phoques Cove Camembert (King Island, TAS)

 - Barber’s 1833 24 Month Aged Cheddar (Somerset, UK)

 - Mauri Gorgonzola Dolce (Pasturo, ITA)