Dinner Menu
Snacks
House spelt focaccia smoked tomato, great southern evoo [DF/GFO] / 6pp
Warm olives lemon, thyme, garlic [GF/DF] / 11
Charcoal roasted chorizo lemon, persillade [GF/DF] / 18
Freshly shucked oysters served on ice, cucumber mignonette, lemon [GF/DF] / 5.5ea
Woodfired Abrolhos Island scallop green garlic butter, burnt blood orange, hazelnuts [GF/DFO] / 11ea
Crispy southwest lamb rib pomegranate, malt vinegar, garlic yoghurt [GF/DFO] / 9ea
Lobster taco creamy spiced lobster, pickled cabbage, espellete pepper / 14ea
Smalls
Woodfired flatbread beetroot muhummara, spiced walnuts, roasted garlic flatbread [VEGAN/GFO+$5] / 19
Fresh fish tostadas avocado, lime, jalapeno, coriander [GF/DF] / 22
Fish tacos (2) crispy fried market fish, avocado, smoked chilli aioli, pickled cabbage [GFO/DF] / 18
Crispy pork hock red miso, pickled radish, bravo apple, ginger, witlof, shiso [GF/DF] / 22
Woodfired Perth Hills asparagus roasted fennel seed ricotta, blood orange sauce vierge, macadamia [GF] / 24
Fremantle octopus jalapeno glaze, pumpkin seed mole, white corn crisp, radish, spring blossom [GF/DF] / 34
Woodfired tiger prawns nduja butter, pickled shallots, parsley, lemon [GF] / 35
Woodfired carrots salted lemon labneh, toasted grains & seeds, smoked whey, pickled rainbow carrot [GF] / 23
Mains
Woodfired caramelised cauliflower coconut, pomegranate, winter leaves, saffron vinaigrette [GF/VEGAN] / 27
Woodfired chicken vadouvan, curry leaf, fenugreek, fermented brussel slaw[GF/DFO] / 40
Market fish woodfired leek, finger lime beurre blanc, asparagus and kombu salad [GF] / 48
Pumpkin gnocchi brown butter, sage, kale, roast pumpkin, goats curd, walnut pangrattato / 38
Charred Kangaroo sunflower seed satay, coriander sambal, Autumn turnips [GF/DF] / 37
O’Connor scotch fillet beef fat confit shallots, burnt cauliflower, house jus [GF] / 56
Sides
Spring leaf salad witlof, rocket, sour mandarin dressing [GF/VEGAN] / 11
Charcoal roasted spring beans bagna cauda, stracciatella, anchovy and aleppo crumb / 18
Woodfired broccoli sesame sauce, roasted seeds, black lime [GF/VEGAN] / 16
Crispy potatoes seaweed Aoili, pickled shallots [DF] / 14
Woodfired pumpkin brown butter, yoghurt, toasted pepitas, harissa, pomegranate [GF/DFO] / 16
Dessert
Bombe Alaska honeycomb ice cream, blood orange sorbet, toasted meringue [GF] / 24
Dark chocolate tart peanut caramel, whipped ganache, raspberry / 19
‘Strawberries & Cream’ textures of spring strawberries, cheesecake cream, finger lime, pistachio crumb [GF] / 20
Coconut passionfruit coconut mousse, shortbread, passionfruit [GF] / 19
Cambray manchego fig membrillo, manchego mousse, sunflower wafers, watercress lavosh [GF] / 18
Homemade ice cream/sorbet [per scoop] / 5
Gluten free dishes may need to be modified to ensure they are coeliac friendly, please let our staff know if you have any allergies or dietary requirements prior to ordering. 1% credit/debit surcharges apply / 15% public holiday surcharge