Menu

 

Shared Small Plates

marinated olives 6
house baked bread, wulura olive oil, dukkah 8
spiced chicken, lemon, aioli 10

 

Entree

geographe bay octopus, confit potatoes, soft herbs, white anchovy, crisp onion 16
spiced cauliflower, brinjal, yoghurt, pine nut, apple 16
kangaroo, gnocchi, macadamia, radicchio, native pepperberry 17.5
chicken liver parfait, pistachio, golden raisins, plum, crostini 15
dill cured kingfish, beetroot, apple, rye, avocado, labne 18

 

Main

smoked beef cheek, tongue, jerusalem artichoke, bacon vinaigrette 35
pork scotch, smoked broth, chorizo, pear, witlof, crackle 36
seasonal fresh fish, spice potatoes, sumac cream, olives, parsley, piquillo mp
pumpkin, polenta, smoked eggplant, walnuts, fetta, skordalia 32
xanadu board 39
– chicken liver parfait, pistachio, plum
– confit + smoked duck terrine, pickled beetroot
– cider glazed pork belly

 

Sides

garden leaves, seeded mustard vinaigrette 7
seasonal vegetables, olive, saffron + lemon butter 8
chips, aioli 6

 

Dessert

rose water dumplings, pomegranate, pistachio, saffron ice cream 14
chocolate cream, espresso jelly, salted chocolate crumb, milk ice cream 14
apple tarte tartin, ginger nut rhubarb 14

 

cheese

1 cheese – 13,    2 cheeses – 24,    3 cheeses – 30
All cheese served with condiments and lavosh

quese mahon semi curado, menorca, spain
an artisian cheese made from pasteurised cow’s milk, the hard cheese is rubbed with paprika and olive oil which lends flavours of peaches to the cheese, the taste is strong and like cheddar

gorgonzola piccante, lombardy, italy
a veined italian blue cheese made from unskimmed cow’s milk. buttery and salty with a bite from its blue veining

lingot, argental, france
this is a soft cheese with a bloomy white rind. its texture is especially mild and smooth, comparable to a triple cream cheese. the flavour is fresh, delicate and melting.