EAT
Dining Menu - download full menu ↓
Group Sharing Menu - download full menu ↓
Magritte Exhibition Menu - download full menu↓
Dining Menu
Starters
Sydney rock oysters, mignonette, lemon gf df
Herb focaccia, Alto olive oil vgn
Marinated Australian olives gf vgn
Abrolhos Island scallop, garlic & laver butter, brioche crumb
Crab slider, saffron rouille, pickles
Taramasalata, Mayan gold crisps df gf
Empanada: potato, cheese & sobrassada, aji salsa (4)
Small Plates
Port Lincoln sardine escabeche, eggplant caviar, boiled lemon, grilled bread df
Black fig, grilled zucchini, artichoke, buffalo milk ricotta, arbequina olives, fig leaf oil v gf
Jamon Serrano Reserva, stone fruit, Manchego savoury churros
Butternut pumpkin Socca, silverbeet, caramelised red onion, chickpea cress vgn gf
add salted ricotta
Main Plates
Grilled beef tenderloin, charred leek, salsa dragoncello, rocket gf df
Broccolini, acqua pazza bull horn peppers, smoked almond, romesco vgn gf
Market fish, skordalia, fennel, radish, oregano gf df
Lightly battered flathead, chips, yoghurt and dill mayo
Bannockburn chicken breast, artichoke, sherry, almond, olive, ajo blanco gf
Hand rolled casarecce pasta, seared tuna, tomato, caper, chive oil df
Sides
Seasonal green vegetables, lemon oil, black pepper vgn gf
Red velvet salad, aged sherry vinegar dressing gf vgn
Skin on chips, fried herbs from the garden, aioli gf df
Desserts
White peach & prosecco granita, whipped coconut cream vgn gf
Upside down pineapple polenta cake, spiced rum syrup, raisins, ricotta cream gf
Pine nut & seasonal fruit crostata tart, lemon mascarpone
Semi-freddo gf
Chocolate torte, crème fraiche gf
Selection of Australian cheeses, house made lavosh, quince, seasonal fruit
Group Sharing ($94pp)
To Start
Herb focaccia, Alto olive oil df vgn
Black fig, grilled zucchini, artichoke, buffalo milk ricotta, arbequina olives, fig leaf oil v gf
Empanada: potato, cheese & sobrassada, aji salsa
Jamon Serrano Reserva, stone fruit, Manchego, savoury churros
Add on
Abrolhos Island scallop, garlic & laver butter, brioche crumb +14pp
Shared Mains
Grilled beef tenderloin, charred leek, salsa dragoncello, rocket df gf
Bannockburn chicken breast, artichoke, sherry, almond, olive, ajo blanco gf
Add on
Hand rolled casarecce pasta, seared tuna, tomato, caper, chive oil df +13 pp
Sides
Red velvet salad, aged sherry vinegar dressing
Skin on chips, fried herbs from the garden, aioli gf df
Shared Desserts
White peach & prosecco granita, whipped coconut cream gf vgn
Chocolate torte, crème fraiche gf