Sydney Rock Oysters
Natural · mignonette · lemon zest
Starters
Bright openings — oceanic, vegetal, generous to share.
Emu Creek Burrata
Roasted truss tomatoes · basil · sourdough
Hervey Bay Scallops
Cauliflower · pancetta · verjuice butter
Mains
Plates framed by native herbs, char and careful sauces.
Riverina Lamb Rump
Smoked eggplant · pomegranate · minted yoghurt
Line-Caught Barramundi
Finger lime · greens · brown butter crumbs
Shoalhaven Vegetable Matrix
Textures of veg · macadamia · herb oil
From the Grill
Coals, rosemary and confident resting — built for red wine.
Black Angus Rib Eye (350g)
Grass-fed NSW · rosemary salt · jus
Tasmanian Lamb Cutlets
Garlic yoghurt · carrots · dukkah
Seafood
Line-caught where possible; treated with citrus and disciplined heat.
Moreton Bay Bugs
Citrus chilli butter · finger lime · iceberg
Hot-Smoked Ora King Salmon
Pickled cucumber · crème fraîche · rye
Desserts
Australian sugar craft — meringue, chocolate, seasonal fruit.
Contemporary Pavlova
Berries · lemon myrtle crémeux · meringue
Valrhona Chocolate Texture
Olive oil · Murray River salt · espresso anglaise
Wine list (by the glass)
Glass pours rotate with cellar releases — bottle list at the sommelier desk.
Margaret River Chardonnay (glass)
Stone fruit palate · saline close
Heathcote Shiraz (glass)
Dark plum spice · supple tannins