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 - Harvest Stack, Whole Beast Butchery and 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 Harvest Stack, 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 <<<

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

Confit Murray Cod (Aquna, NSW) served with silky sauce made from its bones and emulsified with NSW extra virgin olive oil, garnished with crispy puffed skin | GF, DF

(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 | Vegan, GF, DF

Roasted cauliflower steak, served with custardy potato anglaise sauce and our zero-waste chimichurri | Vegan, GF, DF, NF

salads

(light)

Red and golden beetroots, heirloom carrots over NSW macadamia cream and crunchy guajillo chilli oil, garnished with its own sautéed leaves | GF, Vegan, DF

Crunchy cos and gem lettuce, maple and buttermilk dressing, Pyengana aged cheddar (TAS), radishes and roasted seeds | GF, Vgt, NF

Buttercrunch, red oak, romaine, radicchio leafy salad, sweet pickled onion, Chardonnay & shallot vinaigrette | GF, DF, Vegan, NF

(chunky)

Baby kipflers, carrots, olives and charred corn salad, l'ancienne mustard dressing, NSW extra virgin olive oil drizzle | GF, DF, Vegan, NF

Green skin pumpkin steak, house marinated goats feta, roasted and crushed hazelnut vinaigrette, mint & parsley | GF, Vgt

Roasted Jerusalem artichokes and brussel sprouts, dressed up with capers and charred lemon miso dressing | GF, DF, Vgt, NF

Golden-brown and delicious kipfler potatoes pressed and split, salted with thyme, sage, rosemary and our zero-waste veggie trims powder | GF, DF, Vegan, NF