APPETISERS & RAW BAR

Seasonal pickles 16
Shishito peppers, sansho, lime 14
Anchovy toast & pickled fennel 9
Kimchi & spring onion flatbread 16
Native rock oyster, seaweed & shallot vinegar 7
Raw scallop, seaweed cracker, pickled ginger 11
Tuna, pickled shiso seeds & orange 28
Our steak tartare, clam mayonnaise 28

ENTRÉES & DUMPLINGS

Picked spanner crab & hand-rolled noodle salad 32
White cut chicken salad, shredded wombok, roasted peanuts & brown rice vinegar 26
Crispy quail, wedge salad, smoked chilli 28
Roast Yamba prawns, shio koji sauce 34
Char-grilled octopus & red pepper kosho 28
Vegetable dumplings, red vinegar 18
Prawn & chicken dumplings, chilli vinegar 24

SIGNATURE DISHES

New England lobster roll

Toasted brioche bun, picked lobster, watercress 24

Crispy duck

Salt-cured, spiced & twice cooked
Served with steamed bread & condiments

1/4 duck - 42, 1/2 duck - 84

MAIN COURSES

Sautéed mushrooms, garlic chives, crisp rice cake, mushroom soy 38
Spanish mackerel, fennel, mussels, kelp butter sauce 48
Steamed line caught coral trout, aged soy, ginger & spring onion 80
Rare breed pork chop, fermented chilli, ‘slaw’ 42
Slow cooked Szechuan lamb shoulder, coriander & mint 63
Stockyard rump cap 300g, green peppercorn sauce 54
Dry aged Angus T-bone 1kg, accompaniments 210

SIDE DISHES

Smashed cucumber, ginger & white soy 10
Cold braised spinach & mustard oil 15
Salad leaves, candied hijiki, perilla vinaigrette 10
Gai lan, mustard greens, sugar snaps 16
Steamed short grain rice 8
French fries, seaweed salt 12

DESSERTS

Seasonal house made gelato - Blood orange & ginger gelato, ginger crumb 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Strawberry, red shiso liqueur, yuzu meringue 20
Tropical fruit on ice 14
Sesame and chocolate cookies 10