Set Menus
3 COURSE MENU - $115pp
all to share. minimum 2 guests
small plates
woodfire grilled eggplant dip, Italian flat bread *
yellowfin tuna crudo, wood fire grilled mandarin, szechuan chilli dressing
lamb merguez sausage, slow-cooked capsicum, parsley, preserved lemon, cumin yoghurt
+ $7pp
add Sydney rock oysters, eschallot vinegar
+ $7pp
big plates
fresh pasta, crab, tomato, calabrian chilli *
O’Connor sirloin, BMS 3+, black garlic butter
charred cos lettuce, broccolini, wood fire grilled leek dressing, toasted grains
hand cut chips, charred rosemary aioli
dessert
chocolate eclair bun, raspberry, mascarpone *
burnt pavlova, mango cream, pistachio (n)
3 COURSE MENU - $115pp
all to share. minimum 3 guests
small plates
woodfire grilled eggplant dip, Italian flat bread *
burrata, wood roasted mapo sauce (n)
yellowfin tuna crudo, wood fire grilled mandarin, szechuan chilli dressing
lamb merguez sausage, slow-cooked capsicum, parsley, preserved lemon, cumin yoghurt
+ $7pp
add Sydney rock oysters, eschallot vinegar
+ $7pp
big plates
fresh pasta, crab, tomato, calabrian chilli *
wood fire grilled spatchcock, potato puree, capers, lemon, parsley
O’Connor sirloin, BMS 3+, black garlic butter
charred cos lettuce, broccolini, wood fire grilled leek dressing, toasted grains
hand cut chips, charred rosemary aioli
dessert
chocolate eclair bun, raspberry, mascarpone *
burnt pavlova, mango cream, pistachio (n)
PREMIUM 3 COURSE MENU - $125pp
entire table. minimum 4 guests
small plates
Italian flat bread, woodfire grilled eggplant dip*
Sydney rock oysters, eschallot vinegar
burrata, wood roasted mapo sauce (n)
yellowfin tuna crudo, wood fire grilled mandarin, szechuan chilli dressing
lamb merguez sausage, slow-cooked capsicum, parsley, preserved lemon, cumin yoghurt
big plates
wood fire grilled zucchini, whipped potato and macadamia, miso dressing, pine nuts (v,n)
fresh pasta, crab, tomato, Calabrian chilli, grana padano*
market fish
spatchcock, potato puree, burnt butter, capers, lemon, parsley
lamb rack, harissa, chickpea, pomegranate, charred carrot puree
250g Ranger’s Valley rump, BMS 5+, native peppercorn sauce
+ $19
270g O’Connor sirloin, BMS 3+, black garlic butter
+ $19
+ $37
450g O’Connor rib eye, BMS 3+, bone marrow, beef jus *
+ $37
charred cos lettuce, broccolini, wood fire grilled leek vinaigrette dressing, toasted buckwheat (v)
wood fire grilled Dutch carrots, harrisa, labne, sesame seeds
hand cut chips, charred rosemary aioli
DESSERT
chocolate eclair bun, raspberry, mascarpone
wood roasted macadamia and salted caramel tart, caramel crème fraiche ice cream* (n)
selection of cheese, quince paste and lavosh
TOMAHAWK MENU $135PP
all to share. minimum 4 guests
small plates
woodfire grilled eggplant dip, Italian flat bread *
burrata, wood roasted mapo sauce (n)
yellowfin tuna crudo, wood fire grilled mandarin, Szechuan chilli dressing
lamb merguez sausage, slow-cooked capsicum, parsley, preserved lemon, cumin yoghurt
+ $7pp
Sydney rock oysters, eschallot vinegar
+ $7pp
big plates
wood fire grilled tomahawk, Ranger’s Valley black onyx, bms 3+, condiments
+ add wood fire grilled NSW live Eastern rock lobster
MP
charred cos lettuce, broccolini, wood fire grilled leek vinaigrette dressing, toasted buckwheat (v)
wood fire grilled Dutch carrots, harrisa, labne, sesame seeds
hand cut chips, charred rosemary aioli
dessert
chocolate eclair bun, raspberry, mascarpone *
burnt pavlova, mango cream, pistachio (n)
If you have any dietary requirements or allergy, please let our friendly server know.
(v) Vegan. * Contains gluten. (n) Contains nuts. All card transactions incur a processing fee: Master, Visa and EFTPOS 1.65%; Amex 2.2%; Others 2.31%. A surcharge of 10% applies on Sundays and 15% public holidays, a 10% service charge applies for groups of 8 or more guests.