Lunch Menu
Our current menu is a reflection of the season. Our produce is sourced locally, grown sustainably and prepared fresh to ensure you have the best dining experience possible.
Cold Shares
Premium seafood from our pristine oceans
Freshly shucked oysters cucumber mignonette, lemon [GF/DF] / 6ea
Lobster taco creamy spiced lobster, pickled cabbage, espellete pepper [DF] / 15ea
Fresh fish tostadas avocado, lime, jalapeno, coriander [GF/DF] / 24
Hot Shares
Perfect for sharing or entrees
Fermented potato focaccia black garlic, Great Southern Groves olive oil [DF] / 7pp
Warm olives lemon, thyme, garlic [GF/VEGAN] / 12
Charcoal roasted chorizo lemon, persillade [GF/DF] / 18
Fish tacos (2) crispy fried market fish, avocado, smoked chilli aioli, pickled cabbage [GFO/DF] / 19
Crispy southwest lamb ribs (2) pomegranate molasses, malt vinegar, garlic yoghurt [DFO] / 20
Woodfired flatbread smokey roasted beetroot dip, toasted seeds, fresh herbs [VEGAN] GF flatbread +5 / 21
Crispy pork hock red miso, bravo apple, ginger, witlof, togarashi [DF] / 22
La Deliza stracciatella fresh Manjimup truffle, truffle crumb, pickled oyster mushrooms, crispy enoki
mushrooms, winter leaves from our garden [GFO] / 29
Roasted Fremantle Octopus late season tomatoes, nduja, ink risotto crisps, green garlic rouille [GF/DF] / 35
Woodfired tiger prawns citrus kosho, black garlic, saltbush [GF/DF] / 38
“If it grows together, it goes together” This month we celebrate Plating Up WA, featuring
sustainably sourced local Fremantle Octopus, and coastal saltbush, both right from our
doorstep & close to our hearts.
Warm smoked octopus tart saltbush puff pastry, confit fennel, soubise, Block 275 canola / 23
Chefs Menu $79pp
Let us pair 3 glasses of selected wines for an additional $39pp
Indulge in multiple plates of our favorites, selected by our chefs, and served to share. Options available for dietary requirements, just ask our friendly staff.
Large Plates
Share or enjoy solo
Caramelised miso cauliflower roasted cauliflower puree, fermented cauliflower leaves, furikake, black sesame cream [GF/VEGAN] / 29
Beer battered Spanish mackerel chips, yoghurt tartare, pickled fennel [GFO with grilled market fish +9] / 32
Black Angus cheeseburger pickles, aged cheddar, Bib’s burger sauce, lettuce, chips / 30
Charred kangaroo sunflower seed satay, coriander sambal, pickled & roasted turnips[GF/DF] / 38
Woodfired chicken sweet corn, charred guindilla peppers, chicken skin dukkha, green sauce [GF/DFO] / 41
Market fish golden cauliflower, brown butter, macadamia, sea lettuce, sorrel [GF] 49
Pumpkin gnocchi brown butter, sage, kale, roast pumpkin, goats curd, walnut pangrattato / 38
Charcoal roasted sirloin beef fat roasted baby onions, oyster mushrooms, house made pancetta, jus [GF] / 52
Sides
The perfect match to our large plates
Autumn leaves witlof, rocket, pickled pears, hazelnut vinaigrette [GF/VEGAN] / 14
Woodfired broccoli sesame sauce, roasted seeds, black lime [GF/VEGAN] 16
Chips rosemary salt, aioli [DF] / 12
Woodfired pumpkin brown butter, harissa yogurt, toasted pepitas, pomegranate [GF/DFO] 16
Sweet
Indulge on your own or share with a friend
Bombe alaska honeycomb ice cream, blood orange sorbet, toasted meringue [GF] / 25
Baklava burnt honey cheesecake poached rhubarb, pistachio, kataifi / 21
Chocolate mandarin aerated chocolate brownie, burnt mandarin, mandarin chocolate cremeux [GF]/ 20
Frangipane tart Donnybrook pears, almond frangipane, vanilla mousse, Autumn florals [GF] / 19
Local goats cheese pistachio, verjuice roasted grapes, watercress, quinoa wafers [GF] / 19
*Gluten free dishes may contain traces if they are fried. Nuts are present in our kitchen and it is not possible to completely eliminate the risk of cross-contamination, please let our staff know if you have any allergies prior to ordering.
1% credit/debit surcharges apply / 15% public holiday surcharge