| SUMMER MENU | |
| Locally Made Organic Sour Dough & Diana Novello First Pressed Olive Oil |
2.5 pp |
| Duck and Veal Sweetbreads Terrine | 22 |
| Yellow Fin Tuna, Charred Eggplant and Salad Onions |
24 |
| Zucchini, Fennel and Pecorino Semi Stag | 18 |
| Octopus, Radish and Endive | 24 |
| Clams, Sweet Corn and Chilli | 24 |
| Garfish, Snow Peas, Melanzane and Cherry Tomatoes | 36 |
| Wild Coorong Rabbit Sausage, Padron Peppers, Capsicum and Beans |
30 |
| Inman Valley Half Chicken, Cracked Farro and Herbs |
34 |
| Coorong Angus Flat Iron and Heirloom Tomatoes |
33 |
| 5 Course Shared Menu | 60 pp |
