Dinner Menu
Snacks
Sourdough whipped brown butter [GFO] / 5pp
Warm olives lemon, thyme, garlic [GF] / 11
Woodfired chorizo fennel agrodolce, barberries, mandarin oil [GF/DF] / 17
Freshly shucked oysters rhubarb mignonette, herb oil [GF/DF] / 5ea
Crocodile toast saltbush, brioche, lemon myrtle emulsion / 8ea
Crispy southwest lamb rib pomegranate, malt vinegar, garlic yoghurt [GF/DFO] / 9ea
Exmouth squid skewer blood orange, black garlic, wild fennel [GF/DF] / 8ea
Lobster taco creamy spiced lobster, pickled cabbage, espellete pepper / 14ea
Smalls
Woodfired flatbread roasted beetroot dip, merlot vinegar, spiced pepitas [VEGAN, GFO +$5]/ 18
Razor back prawn crudo macadamia, lemon myrtle vinegar, spring leaves from our garden / 21
Wood roasted Abrolhos Island scallops (4) lemon aspen butter, crispy Jerusalem artichoke [GF] / 36
Fresh fish tostadas avocado, lime, jalapeno, coriander [GF/DF] / 22
Fish tacos (2) crispy fried market fish, avocado, smoked chilli aioli, pickled cabbage [GFO] / 18
Crispy pork hock red miso, pickled radish, bravo apple, ginger, witlof, shiso [GF/DF] / 22
Woodfired Cauliflower brown butter, aleppo pepper, pickled romanesco, smoked almonds [GF] / 21
Fremantle octopus cauliflower skordalia, orange gremolata, smoked almonds, ink wafers [GF/DF] / 33
WA seafood stew prawns, squid, mussels, local fish, fennel, sourdough wafers, rouille [GFO] / 35
La Delizia burrata woodfired courgette, lemon kasundi, tempura saltbush, good olive oil [GF] / 25 + flatbread extra $7 [GF +$3]
Mains
Roots, shoots and leaves scorched spring vegetables, broad bean spread preserved lemon, white beans, seaweed salsa verde, seed crisps shoots and florals from our garden [GF, DF, VEGAN] / 26
Woodfired Chicken white miso, charred cabbage, pickled mushrooms, buckwheat [GF/DF] / 39
Woodfired line caught WA fish asparagus, lobster butter, beach herbs, potato wafers [GF] / 46
Shark Bay Blue swimmer crab spaghetti alla chitarra saffron, chilli, broad beans, lemon, herbs / 39
Pumpkin gnocchi brown butter, sage, kale, roast pumpkin, goats curd, walnut pangrattato / 38
Charred Kangaroo sesame mole, native plum, Tokyo turnips [GF/DF] / 37
Charcoal roasted lamb back strap black barley, burnt honey, fermented pickles, toum [DF] / 42
Woodfired black angus sirloin mushroom XO, roasted shallots, oyster mushroom, chicken wing jus [GF/DF] / 48
Sides
Butter lettuce salad sunflower, blood orange, sea herbs, lemon dressing [GF, DF] / 13
Spring asparagus citrus kosho, baked la delizia ricotta, sunflower salad [GF] / 17
Wood-fired broccoli baharat hummus, pine nuts, Aleppo pepper, burnt lemon [GF/DF] / 16
Crispy potatoes seaweed Aoili, pickled shallots [DF] / 14
Wood-fired pumpkin brown butter, yoghurt, toasted pepitas, harissa, pomegranate [GF] / 16
Dessert
Bombe Alaska honeycomb ice cream, blueberry sorbet, toasted meringue [GF] / 23
Wattle seed Ferrero Rocher hazelnut praline, Vahlrona chocolate mousse, brown sugar crisp [GF] / 19
Mandarin Cheesecake macadamia shortbread, burnt mandarin, mandarin sorbet [GF] / 19
Woodfired pear burnt honey mousse, cinnamon myrtle, oat granola, vanilla bean ice-cream, autumn leaf [GFO] / 18
Blue cheese Lavosh Blue D’Auvergne mousse, fig paste, hazelnuts, mustard leaf, fennel lavosh [GF] / 17
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