Entree

Home- made bread, smoked butter 2 pp

Aromatic marinated olives 5

Shark Bay crab, sourdough, Mario’s tomatoes, jalapeno 16

Charred baby cabbage, compressed lamb shoulder, crème fraiche, stinging nettle 20

Honey glazed pork cheek, charred pineapple, wild rocket 22

Wood fired leeks, Jerusalem artichokes, goats curd, hazelnuts, saltbush 20

Geraldton yellowtail kingfish, mandarin, fermented chilli, squid ink kohlrabi 22

Main Course

Salt dough roasted heirloom beets, tofu, confit hens yolk, puffed grains 26

Free range local chicken, field mushroom, truffle, celeriac, sherry cream 32

Glacier 51 Toothfish, cauliflower, crisps, oyster cream, chimichurri 35

Big Red pork belly, charred cos, anchovy emulsion, cheddar, garlic chips 34

Seared lamb rack, potato fondant, mint, macadamia, native peppermint 36

100 day grain fed fillet, dill pickle, hand cut chips, beer mustard, béarnaise 39

Side to Share

Whipped Royal blue potato mash, truffle oil, pancetta 10

Capel broccolini, kimchi butter, roast hazelnuts 14

Cos leaves, parmesan dressing, sourdough crisps 10

Biodynamic heirloom tomatoes, Cambray sheep cheese 12

Dine and Drink

Amelia Park Lamb shank, mash, broccolini, gremolata, jus & a glass of Shiraz 29