For groups of eight guests or more we have designed a group menu which includes three courses. This menu changes with the seasons and is made up of the best of our à la carte menu. Exhibition tickets not included.

We also have a semi-private dining space, seating a maximum of 18 guests, available on request.

To Start

Herb focaccia, Alto olive oil vgn
Radicchio & stracciatella salad, sorghum, golden raisins, saffron gf
Baked whiting, pangrattato, pine nuts, burnt butter
Beef tartare, pickled wood ear mushrooms, tallow potato hash gf
Add on:
Abrolhos Island scallop, garlic & laver butter, brioche crumb +14 pp

Shared Mains

Roast lamb rump, Jerusalem artichoke, shaved brussel sprouts df gf
Risotto bianco, roast quail & foraged mushrooms gf
Add on:
Hand rolled cavatelli, Tasmanian octopus, ‘nduja, cavalo nero, pangrattato df +13 pp

Shared Sides

Iceberg, green goddess, pickled onion, chervil gf vgn
Skin on chips, fried herbs from the garden, aioli df gf

Shared Dessert

Limoncello granita, whipped coconut cream vgn gf
Chocolate torte, crème fraiche gf

$99 pp download group menu ↓