MENU
Our menu changes with each guest chef so we offer a small tightly curated food offering.
Our current menu is by Karl Bayly.
Please note the photos pictured are not of Karl’s current menu.
Organic Bread & Cultured Butter
Eggplant Caviar, Stracciatella, Sizzled Mint, Hazelnut
Fish, Black Lime Cream, Salsa Verde,
Chili Coconut
Cucumber, Grapefruit, Strawberry, Onion, Chervil
Sorrel Labneh, Fennel, Watercress, Peas
Lamb, Beetroot & Tahini, Radicchio
Rice Pudding, Rhubarb
15
17
26
19
21
38
17
Alongside our à la carte menu we also offer a set menu which is simply just one of everything (between 2).
$75pp/$150 for 2
WINE LIST
We do a chalkboard for our glass pours as they change almost every week.
We aim for a thoughtful drinks list focusing on low-intervention wines made with respect to the land by small, independent makers.
Additionally, most bottles are also available to be taken home at an off-license price.
Example List:
BY THE BOTTLE
SPARKLES
2023 Halcyon Days — Sangiovese
Serol — Turbullent Methode Ancestrale Gamay
85
110
WHITE
2023 Halcyon Days — Big Little Things Chenin Blanc
2021 Elisabetta Foradori — Manzoni Bianco
2022 Patrick Bouju — Picapole
ORANGE
2023 15 Minute — Testpots Riesling
2022 Vita — Dorothy Pinot Gris
95
115
120
85
110
CHILLY RED
2023 Matter of Time — Tracina’s BlocK
2022 Iliana Malahin — Liatiko Rosé
2022 Domaine des Marnes Blanches
Poulsard
80
110
120
RED
2021 Saorsa — Syrah
2022 Bryterlater — Pinot Noir
2021 Domaine des Roches Neuves
Cabernet Franc
2022 A Thousand Gods
Flōs Pinot Noir
2020 Yakutin Wines
Cabernet Franc
2021 Jean-Paul et Charly Thévenet
Régnié Gamay
2021 Frank Cornelissen — MunJebel Rosso
95
95
110
110
130
140
150
OTHER DRINKS
Wine of the week – See chalkboard
Seasonal Spritz – See chalkboard
Negroni
Yuzu
Steinlarger Classic
Beer 0% (Usually Asahi)
15
22
22
13
12
12