Share Plates
A delicious and relaxed approach to seated meals, perfect for hearty dishes and conversation starters. Our house-made focaccia + your selection of 5 platters are served up to every table of 8 for a full feast.
About our animal proteins:
Source matters.
We only use pasture-raised and/or organic meats sourced by our trusty ethical butchers - Two Hands, Shiralee Organic Meats, Feather and Bone.
Same goes for fish. We have pledged to follow the GoodFish Sustainable Seafood Guide, and not serve any red-listed seafood. Our seafood is fully traceable using blockchain technology, facilitated by the legends at Two Hands, and some being sourced directly from the producer.
Recommended formats:
2 course | house focaccia + 2 entrées // 2 mains + 3 salads
3 course | house focaccia + 2 entrées // 2 mains + 3 salads // 1 shared dessert
Full feast | 4 canapés // focaccia + 2 entrées // 2 mains + 3 salads // 1 shared dessert
>>> scroll down for current menus <<<
entrées
* All our shared feasts include house-made focaccia served warm, house-whipped butter, NSW olives (Toolunka Creek) and radish pickles
Local Stracciatella (Vanella - NSW), house confit cherry tomato, garlic flowers | GF, VG, NF
Charcuterie board: selection of Spanish style thinly sliced charcutes (Salumi Australia - NSW), pickled green peppers | GF, DF, NF
House-smoked Ora King Salmon rillette (NZ), radishes, crostinis (2 per person) | DF, NF *add endives +$1 p/p available Spring & Autumn
House preserved & charred seasonal veggie platter, dressed with our infused vinegars | VN, GF, NF
*GF gluten free | DF dairy free | NF nut free | VG vegetarian | VN vegan
mains
(fish)
Our fish is sourced sustainably and ethically following the GoodFish Sustainable Seafood Guide. We have a formal commitment to not serve red-listed seafood, and can ensure full traceability of our stock. We also use every part of the fish, including heads, bones and collars to make rillettes, croquettes and other delicious bites.
Ora King Salmon (NZ) marinated in white miso and plum, roasted and torch caramelised, served with charred limes | GF, DF, NF
Roasted wild caught Snapper (Port Phillip Bay), served with Evoo emulsion, confit garlic & lemon, fried capers | GF, DF, NF
(meat)
Our meats are sourced sustainably and ethically in collaboration with Two Hands, Feather and Bone Butchery, and Shiralee Organic Meats. Our supplying farms use pasture-raised, organic or byo-dynamic methods, and support a strong animal welfare philosophy.
Pasture-raised beef steak (butcher’s cut) charred in its own fat and herbs, served over smooth roasted red pepper sauce, jus from its bones and golden brown onions | GF, NF
Slow roasted pasture-raised lamb (butcher’s cut), marinated in our ras el hanout mix, served with our herby, tangy & rich “Oh My Goodness Sauce” | GF, DF, NF
Whole roasted pasture-raised chicken marinated in fermented chillies and thyme (not so spicy), served over fresh corn polenta and its own roasting juices | GF, NF
plant-based mains
Slow caramelised cabbage, served with our NSW macadamia tahini and seaweed seasoning | VN, GF, DF
Roasted cauliflower steak, served with custardy potato anglaise sauce and our zero-waste chimichurri | VN, GF, DF, NF
salads
(light)
Summery heirloom tomato salad, grilled nectarines, black garlic vinaigrette, olive powder, fresh basil leaves | GF, VN, DF, NF
Seasonal crunchy leaves (cos, endives, radicchio), house buttermilk dressing, Pyengana aged cheddar (TAS), radishes | GF, VG, NF
Thinly shaved slaw, fennel, Chinese cabbage, daikon, garlic chives, sprouts, fresh kimchi style dressing | GF, VN, NF
Seasonal leafy salad, shallot & Chardonnay vinaigrette | GF, DF, VN, NF
(chunky)
Kipfler potato farmhouse salad, seeded mustardy dressing, charred corn, house furikake seasoning | GF, DF, VN, NF
Green beans, snow peas, goat’s marinated feta, crushed hazelnuts vinaigrette, mint | GF, VG
Homemade macadamia “labneh”, grilled dutch carrots, cucumber and asparagus, Guajillo & sesame chilli oil | GF, VG, (vegan upon request)
Crispy double-fried split kipfler potatoes, thyme, sage and rosemary salt | GF, DF, VN, NF
desserts
Seasonal tarte tatin, hand rolled sour cream pastry, whipped chantilly cream infused with burnt vanilla pods | VG, NF
Our flourless chocolate brownies, toasted walnuts, Murray River salt and wattle seeds sprinkle | GF, VG
Hand rolled noisette butter short pastry cookies, topped with ganache cacao nibs and seasonal fruits | VG
Freshly baked Choux pastries filled with mandarin & orange mousseline | VG, NF
Seasonal fruit platter, served with Blue Mountains whipped honey | GF, DF, VG, NF (vegan w/o honey)
