Entree

Freshly baked house made bread, Wulura olive oil, parsley butter 3pp

House smoked olives GF 7

Cold Cuts Bresaola, Salumi Sopressa, house made duck liver parfait, house pickles GFA 24

Shared

Confit Duck Leg 24
Red cabbage, fennel, Earl grey fig  GF

Sticky lamb ribs 18
Char pardon peppers, preserved lemon  GF

Heirloom Beetroot Salad 18
Goats curd, candied walnuts, pepitas  GF VG

Garden leaves 10
Butter milk and sake dressing, parmesan  GF

Broccolini  12
Local honey, lemon, hazelnut crumb, gremolata GF VG

Crispy Cauliflower  16
Sesame yoghurt, sesame seeds, almonds, raisins GF VG

Duck Fat Potatoes 12
Tarragon, confit garlic, lemon, aioli  GF VGA

Potato Mash 10
Truffle oil, crispy pancetta  GF

Main Plates

Exmouth Rankin Cod 34
Mussels, burnt butter, pine nuts, capers, dill  GF

Mixed Mushrooms 24
Pumpkin puree, pickled mushrooms, parmesan cheese, crispy rice  GFA VG          

Roasted Chicken Breast 26
Cavolo nero, roasted celeriac, roasting juices  GF

Amelia Park Lamb Rack 34
Creamed leeks, roasted caulini, leek ash  GF

Amelia Park Lamb Shoulder 70
A whole 12 hour braised Lamb shoulder, roasted caulini,   GF  (serves 2-3)

Amelia Park Beef From The Grill
100 day grain fed beef cuts served with duck fat potatoes, garden leaves and your choice of sauce
red wine | peppercorn | mushroom & brandy | chimichurri | mustard

Porterhouse 34
300gm

Eye Fillet 40
250gm

Scotch Fillet 38
300g