With the restrictions on numbers and seating, we have had to adapt and do things a little differently. But rest assured you will still get deliciously inspired food with the highest level of service.
Your table will have three culinary journeys’ to choose from including two feed me options, or you can all go solo and enjoy a deliciously generous plate all to yourself.
This menu is subject to change daily depending on what fabulous ingredients our Head Chef can get his hands on.
Relax & let us feed you.
House made bread & saltbush butter to start plus either...
3 plates $44- pp + optional matched wines $18- OR
5 courses $62 pp + optional matched wines $25-
Going Solo. Your choice of any of the below in a main size with freshly baked bread & our own house churned Saltbush butter, plus a glass of your favourite wine. $40- pp
Raw Port Lincoln Kingfish with native condiments
(GF, DF, no eggs, can be nut free, contains seafood)
Pork Belly, pickled quandongs, brassicas, licorice
ON THE SIDE
Bush spiced chips, native aioli (Additional $9-)
Brassica Remoulade, pepitas, muntries (salad) (Additional $10)
Warm burrata, Geraldton wax oil, roasted fennel jam, toast (Can be GF, Nut free)
Whipped wattleseed, ‘bushfired’ oranges, beurre noisette $12 - (GF, Nut free)
Apple, carrot, walnut cake, muntries, double cream $10 - (GF)
Hazelnut brownie served with double cream $ 8 -