APPETISERS & RAW BAR

Seasonal pickles 16
Sydney rock oyster, seaweed & shallot vinegar 7
Moreton Bay bug toast 12
Fried Padrón peppers, sesame, sancho 15
Kimchi & spring onion flatbread 16
Raw beef, yuzu kosho, nashi pear, tofu cracker 23
Local goldband snapper, yellowtail kingfish, Ora King salmon, ponzu, lemon 36

ENTRÉES & DUMPLINGS

New England lobster roll - toasted brioche bun, picked lobster, watercress 24
Steamed eggplant, spiced yoghurt, caramelised chilli & coriander 24
White cut chicken salad, pickled cucumber, house made crispy chilli 26
Yamba prawn salad, crispy pork belly, sorrel, celery leaf 34
Soba noodle, seared tuna, bonito-infused aged soy 29
Southern calamari, pickled mussel, fennel, burnt butter dashi 28
Vegetable dumplings, red vinegar, shiitake XO 18
Prawn & chicken dumplings, chilli vinegar 24
Crispy duck - salt-cured, spiced & twice cooked, served with steamed bread & condiments
1/4 duck - 42, 1/2 duck - 84

MAIN COURSES

Line caught Spanish mackerel, Goolwa pipis, garlic, rice wine sauce & water spinach 48
Steamed coral trout, aged soy, ginger & spring onion 79
Shimeji & lion’s mane mushrooms, cat ear noodle, fried garlic 42
Roasted half chicken, sweet corn, green chilli, shanxi vinegar 46
Slow cooked lamb shoulder, spiced sunflower seeds, roasted pepper sauce 65
Stockyard rump cap 260g, caramelised shallot, pickled coriander seeds 56
Pork tomahawk, fermented chilli, shredded cabbage 72
Grilled Wagyu ribeye 1.1kg, accompaniments 220

SIDE DISHES

Sesame cucumber, coriander & white soy 10
Cold braised spinach & mustard oil 15
Iceberg wedge salad, smoked green chilli 10
Chinese broccoli, sugar snap peas 16
Steamed short grain rice 8
Seasoned French fries 12

DESSERTS

Seasonal house made mandarin sorbet, white miso & crème fraîche gelato 18
Pineapple granita, pomelo, coconut sorbet 12
Apple gratin, ginger custard, black tea gelato 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Peanut, chocolate & sesame cookies 10