Menu
Cooked over wood. Plated in the present.
À la carte
Order at the pace of the room.
Available for parties of up to seven. A working menu of raw starters, fire-cooked mains, and seasonal sides — chosen in the moment.
Chef's select
Hand the night to the kitchen.
A multi-course tasting selected by Jake and the team — responsive to the season and what arrived that morning. From $150 per guest.
· sample menu ·
Subject to the day.
an indicative selection · the working menu changes weekly
Raw
- Kingfish, fermented chilli, finger limeraw
- Beef tartare, oyster cream, charcoalraw
- Spencer Gulf hiramasa, smoked oil, capersraw
Fire
- Sourdough, cultured butter, ember saltember
- King brown mushroom, garum, lardoember
- Whole Murray cod, lemon myrtle, wattlefire
- Mayura Station wagyu, native pepper, jusfire
- Glenloth duck, plum, charred lettucefire
Finish
- Stone fruit, honeycomb, sheep's curdgarden
- Chocolate, malt, charred figember
- Petit fours · selection
dietaries are welcome with 48 hours' notice
· the counter cut · weekly ·
A 300g cut. Chosen on Wednesday. Gone by Sunday.
$49 per guest · lunch · counter seating · Thursday – Sunday