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Image by James Sutton

LUNCH

Tuesday - Friday, 12 noon - 3pm

2 Course - 48++, 3 Course - 58++

Lunch will start on 14th March 2023

STARTERS

 

Smoked cod fish liver taramasalata, avruga caviar, ciabatta, evoo

 

Baba ghanoush, crispy shallots, dehydrated tomato paste, ciabatta (v)

 

New Zealand mussels escabeche, pickled root vegetable, ciabatta

+10 

MAINS

White fin prawn, trofie pasta, salted kelp, lobster bisque

Mediterranean sea bream, glazed sweet peas, onion ginger puree

Potato gnocchi cacio e pepe, evoo (v)

100 day grain fed Aus. ribeye steak 200g, veal jus, ice plant

+15 

SWEETS

Burnt cheesecake, crumble, lime yogurt

ADDONS

Smoked duck croquette, onion ginger puree (2 pcs)

7

Wild caught Argentinian prawn, garlic aioli (2 pcs)

9

‘Gilda Pintxo’, cantabrian smoked anchovy, guindillas pepper, sicilian olives (2 pcs)

10

Grilled chicken hearts, roasted garlic confit, sansho pepper, cilantro chimichurri

10

Japanese firefly squid, spiced salt, chilli, garlic

25

Fresh burrata, heirloom tomatoes, balsamic di moderna, evoo

27

WINE BY GLASS

Douglas Hill, California Usa, Merlot

17

Chianti Valvirginio, Ita, Merlot, Sangiovese

19

Château Rousseau, Bordeaux Fra, Sauvignon Blanc & Semillon

17

Craneford Bouquet, Barossa Aus, Chardonnay

18

Perla Bianca Spumante Extra Dry Prosecco, Veneto Ita, NV, Glera

18

BEER

Peroni Nastro Azzurro (330ml bottle)

14

Oranjeboom Premium Lager (330ml bottle)

14

COFEE & TEA

Espresso, americano, coffee with milk

5

Pot of tea (earl grey, english breakfast, chamomile, mint)

5

OTHERS

Coke, Coke Zero, Sprite, Singha Soda

6

Prices are subject to 10% service charge and 8% GST

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