SNACKS
Sourdough, butter
5
Mixed olives
8
Fried ricotta ravioli, tomato, basil
8
TO START
Sydney rock oysters, shallot vinaigrette
4
Steak tartare, crisps
22
Tuna tataki, cucumber, fennel, soy and sesame
24
Scampi angel hair pasta, chives, chilli, garlic, tarragon
28
Vannella burrata, picked cherries, flatbread
20
Crispy Szechuan pepper squid, sriracha mayo, fresh herbs
20
Chicken liver parfait, peach chutney, toast
18
Heirloom tomatoes, basil, alto olive oil, croutons
17
GRILL
Roasted pumpkin, split pea hummus, mixed grains, raisins
28
Grilled snapper fillet, summer greens, lemon
35
King salmon fillet, fennel, zucchini, coriander, shallot, pine nuts
33
Paddo burger, lyonnaise onion, aioli, cheese, chips
24
STEAK
Sirloin 250g grain-fed Riverine, NSW
28
Wagyu Rump Cap 300g grain-fed Rangers Valley, NSW
34
Scotch Fillet 300g grain-fed Riverine, NSW
36
Eye Fillet 200g grain-fed Ravensworth, NSW
45
Rib Eye 400g grass-fed O'Connor, VIC
45
Chef's cut
MP
All grilled beef cuts served with baby gem, pickled shallot, jus & lemon
CONDIMENTS
Hot English mustard | Dijon mustard | Bearnaise | Seeded mustard |
Horseradish | Cafe de Paris butter
SIDES
Garden salad
10
Steamed summer greens, flaked almonds, lemon dressing
10
Buttered kipfler potatoes, spring onion, mint
10
Chips
9
DESSERT
Selection of house made ice cream
5
Selection of house made sorbets
5
Selection of house made sorbets, poached cherries, basil
14
Yellow peach frangipane tart, cream
15
Chocolate ganache, liquorice, summer berries, olive oil
15
Selection of cheeses with condiments
We take your allergy and dietary requirements very seriously.
Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.