Menu

 

Shared Small Plates

marinated olives 6
house baked bread, wulura olive oil, dukkah 8
spiced chicken, salt bush, aioli 10
beef cheek croquette, chimi churri, horseradish 10

 

Entree

dill cured king fish, beetroot, apple, rye, labne, avocado 18
crisp quail, salted grapes, rosti, vadouvan, granola 17
fig carpaccio, walnuts, fetta, white balsamic, pepita, rocket, brioche 17
chicken liver parfait, pistachio, golden raisins, plum, crostini 15
pickled octopus, chorizo paste, ajo blanco, piquillo, fennel 16

 

Main

pork scotch, smoked broth, prosciutto, nashi pear, buttered witlof 36
flank steak, kohlrabi, tarragon mustard, black garlic, shallots, broccolini 38
seasonal fresh fish, spiced confit potatoes, sumac cream, olives, parsley, piquillo mp
pumpkin, polenta, eggplant, miso, walnuts, goat’s fetta, pepitas 34
xanadu board 39
– chicken liver parfait, pistachio, plum
– confit + smoked duck terrine, pickled beetroot
– cider glazed pork belly

 

Sides

heirloom tomato, basil, pine nut + chive salad 10
garden leaves, mustard dressing 7
chips, aioli 6

 

Dessert

pineapple, chia, coconut, meringue 15
chocolate, plum, mascarpone, fudge 15
fig doughnut, walnuts, honey, tahini ice cream 15

 

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.