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.
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 [DFO] / 9ea
Lobster taco creamy spiced lobster, pickled cabbage, espellete pepper / 14ea
Smalls
Woodfired flatbread beetroot and spiced walnut muhummara, 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/NF/VEGAN] / 27
Lemongrass poached chicken palm sugar vinaigrette, steamed spring greens, white corn crisp, kaffir lime emulsion [GF/DF] / 33
Beer battered Spanish mackerel chips, yoghurt tartare, pickled fennel [GF] / Grilled fish option +$9 / 30
Black Angus cheeseburger pickles, aged cheddar, Bib’s burger sauce, lettuce, chips / 29
Charred kangaroo sunflower seed satay, coriander sambal, Autumn turnips [GF/DF] / 37
Woodfired chicken vadouvan, curry leaf, fenugreek, fermented brussel slaw, hazelnut [GF,DF] / 40
Market fish woodfired leek, finger limebeurreblanc, asparagus and kombu salad [GF] / 48
Pumpkin gnocchi brown butter, sage, kale, roast pumpkin, goats curd, walnut pangrattato / 38
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
Chips rosemary salt, aioli [DF] / 12
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, macadamia shortbread, passionfruit [ / 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. Gluten free and nut free items may contain traces, please let our staff know if you have any allergies prior to ordering.
1% credit/debit surcharges apply / 15% public holiday surcharge