APPETISERS & RAW BAR

Seasonal pickles 16
Sydney rock oyster, seaweed & shallot vinegar 7
Moreton Bay bug toast 12
Raw scallop, seaweed cracker, pickled ginger 10
Fried green peppers, sansho, lime 12
Kimchi & spring onion flatbread 16
Tuna, pickled shiso seeds & orange 28
Ocean trout, sea bream, kingfish, ponzu, lemon oil 34

ENTRÉES & DUMPLINGS

New England lobster roll - toasted brioche bun, picked lobster, watercress 24
White cut chicken salad, shredded wombok, roasted peanuts & brown rice vinegar 26
Heritage tomatoes, picked spanner crab, hijiki, dashi vinaigrette 32
Summer bean salad, fresh herbs, sunflower seeds, whipped tahini 26
Roast Yamba prawns, shio koji sauce 34
Southern calamari & green pepper kosho 28
Vegetable dumplings, red vinegar 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

Spanish mackerel, lovage, tomato & kombu sauce 46
Steamed Queensland groper, aged soy, ginger & spring onion 79
Falls Farm zucchini, crisp rice cake, miso cream 38
Five spice half chicken, carrot, orange, ginger 46
Slow cooked Szechuan lamb shoulder, spiced chickpea, coriander 62
Stockyard rump cap 300g, bullhorn pepper, cashew, lemongrass 54
Dry aged club steak 450g, umeboshi butter 95
Pork tomahawk, fermented chilli, ‘slaw’ 64
Grilled wagyu ribeye 1.1kg, accompaniments 220

SIDE DISHES

Sesame cucumber, ginger & white soy 10
Cold braised spinach & mustard oil 15
Iceberg wedge salad, smoked green chilli 10
Gai lan, mustard greens, sugar snaps 16
Steamed shortgrain rice 8
French fries, seaweed salt 12

DESSERTS

Seasonal house made oolong gelato, mango sorbet 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Fresh yellow peach meringue, chamomile & ginger jelly 20
Spiced pineapple granita, jackfruit, coconut sago 12
Summer cherries on ice 8
Peanut, chocolate & sesame cookies 10