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.

Murray River cod (Aquna, NSW) marinated in white miso and plum, torch caramelised, served with charred limes | GF DF

Confit Murray River 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 buttery roasted red pepper sauce, jus from its bones and golden brown onions | GF

Slow roasted lamb (butcher’s cut), marinated in our ras el hanout mix, served with fresh, tangy & rich “Oh My Goodness Sauce” yoghurt based | GF

Whole roasted pasture-raised chicken marinated in fermented chillies and thyme served over fresh corn polenta and its own roasting juices | GF

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

salads

(light)

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

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

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

(chunky)

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

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

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

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