À LA CARTE

Saltbush and rosemary focaccia, black garlic butter - 8 2pc

Rock oysters, white soy, mandarin, shallot - ½ doz 48/1 doz 96

Grilled scallop, sea urchin, dashi, citrus, roe - 22 2pc

Pane fritto, prosciutto “cotto”, chilli, pineapple - 14 2pc

Chicken wing fritti, mascarpone, caviar - 28 2pc

Cucumber, cashew cream, lemon myrtle “satay”, olive furikake - 18

Vanella burrata, asparagus, peas, pistachio, “ginger and shallot” - 28

“Panzanella”, oxheart tomato, silken tofu, strange flavour - 26

Kingfish crudo, sheeps yogurt, blood orange, ume kosho - 36

Wagyu carpaccio “tonnato”, nashi pear, bonito, wasabi - 34

Girella raviolo, pumpkin, walnut, ricotta salata, miso - 32

Rigati “grano arso”  mapo sausage ragu, smoked egg yolk - 36

Ink mezzaluna “marinara”, mussel butter, broad beans, lime leaf - 39

Spaghetti alla “sorrentina”, smoked tomato, sambal, basil - 36

Australian bay lobster, “risotto al salto, chilli crab butter - 68

Barramundi, “bagna cauda tartare”, clams, grilled cos - 57

Rangers valley flank, diane sauce, smoked tongue, rapa - 75

Berkshire pork “char siu”, braised leek, lardo, apple, muntries - 57

Smoked wagyu rib cap, mustard, beef fat piadina - 120

Roast market fish, “puttanesca”, bush tomato, konbu - MP

Daikon “torta”, fioretto, white pepper, caper, sage - 36

Potato gems, salted egg, curry leaf - 18

Witlof, burnt honey, kanzi apple, pepitas - 19

DESSERT

Apple “crostata” - 24
Fried apple pie, miso, buffalo ricotta

Creme caramel - 18
Thai milk tea, coffee caramel, konbu

Dark chocolate “torta caprese” - 24
Matcha gelato, pistachio, lemon myrtle

Yuzu semifreddo - 18
Yuzu, mandarin, italian meringue

A 7% gratuity is added to all dine-in bills, replaced by 10% for groups of 8 or more guests - both are removable upon request. A 15% surcharge applies on public holidays. Our menus are seasonal and subject to change.