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
Sourdough house cultured butter [GFO] / 4.5pp
Olives burnt orange, chilli, rosemary [GF] / 9
Woodfired chorizo salsa verde [GF/DF] / 16
Freshly shucked oysters cucumber mignonette, finger lime caviar [GF/DF] / 5ea
Crispy southwest lamb rib (1) pomegranate, malt vinegar, garlic yoghurt [GFO/DFO] / 9ea
Wagyu intercostal skewer mountain pepper glaze, pickled oyster mushroom, coastal rosemary [GF] / 8
Lobster taco creamy spiced lobster, pickled cabbage, espellete pepper / 12
Smalls
Woodfired flatbread smokey babaganoush, pinenuts, pomegranate, shiso [GFO +$5] / 17
Crudo of Hiramasa kingfish chilli cured watermelon, cucumber, yuzu, white soy [GF/DF] / 24
Fresh fish tostadas avocado, lime, jalapeno, coriander [GF/DF] / 21
Fish tacos crispy market fish, avocado, smoked chilli aioli, pickled cabbage [GFO/DFO] / 18
Crispy pork hock red miso, pickled radish, bravo apple, ginger, witlof, shiso [GF/DF] / 20
Woodfired miso eggplant seaweed xo, pickled daikon, puffed grains, sprouted buckwheat [GF/VEGAN] / 18
Charcoal roasted Fremantle octopus red chimichurri, roasted courgettes, pimento rouille, squid ink tapioca cracker, basil [GF] / 32
Shark Bay prawns fermented chilli & fennel seed butter, fried prawn legs, pickled fennel salad[GFO] / 31
Mains
Smashing pumpkins sesame roasted pumpkin hummus, fermented butternut, roasted pumpkin seeds, tempura pumpkin Leaf [GF/VEGAN] / 25
Smoked chicken roasted beetroot, whipped fetta, quinoa lavosh, summer leaf’s, beetroot vinaigrette [GF] / 29
Fish & chips house chips, tartare, pickled fennel [GF] / grilled market fish option +$8 30
Bibs burger ranger valley beef, bacon, smoked cheddar, pickles, aioli, rocket, house chips / 28
Wood roasted chicken Carnarvon sweetcorn, ancho, lime crema, tapioca crisps, fresh herbs [GF] / 36
Market Fish heirloom tomato, shiso, spanner crab, macadamia, lemon verbena broth [DFO/GF] / 45
Pumpkin gnocchi brown butter, sage, kale, roast pumpkin, goats curd, walnut pangrattato / 36
Baharat roasted kangaroo fillet golden beetroot, goats curd, macadamia dukkha, curry leaf [GF/DFO] / 35
Black onyx rump heirloom carrots, daikon, wattle seed, verde butter [GF] / 37
Sides
Autumn salad pear, fennel, buckwheat, saffron vinaigrette [GF/DF] / 13
Cabbage salad pickled daikon, buttermilk, dill, sunflower [GF] / 16
Wood-fired broccoli baharat hummus, pine nuts, Aleppo pepper, burnt lemon [GF/DF] / 14
House made hand cut chips rosemary salt, aioli [DF] / 11
Wood-fired pumpkin brown butter, yoghurt, toasted pepitas, harissa, cranberries [GF] / 15
Dessert
Bombe Alaska honeycomb ice cream, blueberry sorbet, toasted meringue [GFO] / 23
Milk chocolate cremoux Chantilly banana, espresso jelly, wattle seed wafer [GF] / 19
Panna cottalemon myrtle panna cotta, fresh mango, coconut, dried mango crumb [GF] / 18
Fremantle figs kataifi pastry, burnt honey mousse, white chocolate, verjuice / 18
Pyengana cloth bound cheddar zucchini pickle, fennel seed and quinoa lavosh [GF] / 16
Homemade ice cream/sorbet [per scoop] / 4
Tipples
Basil & passionfruit caipirinha sagatiba cachaca, lime, syrup, basil, passion fruit / 20
Rhubarb and rose spritz sipsmith London cup, rhubarb syrup, rose lemonade, prosecco / 19
Beetroot mezcalita monte alban mezcal, beetroot, apple, lime, agave / 19
Lychee and pomegranate crush dry gin, lychee liqueur, grenadine, fresh lime, pomegranate / 19
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