“The food here is better than ever.”
— Time Out, March 2013
Manzanilla olives 8
Pickled mussels 10
Pork scratchings & kimchi 6
Smoked trout, rye & avruga 4.5 ea
Moonlight Kiss oyster 4.5 ea
Clair de Lune Bouton oyster 4.5 ea
The Rusty Wire oyster 5 ea
Steak tartare, smoked hen's egg,
artichoke & dried scallop 27
Hay baked carrots, goat’s curd,
puffed rice & walnut 24
Golden chicken broth, Rottnest
Island scallop, abalone & mushroom 28
WA marron, cauliflower,
shellfish vinaigrette & mace 35
Roasted pigeon, boudin noir,
quince & onions 30
Selection of entrées 43 pp
Poached Bass grouper, smoked mussels,
spiced mead & nettle 45
John Dory, roasted seaweed,
spanner crab, shiitake & eggplant 47
Pine mushroom barigoule, celeriac,
aged comté & baked macaroni 39
Wood grilled Kurobuta pork rack,
choucroute garni & pommes Anna 47
Veal backstrap, roasted sweetbreads,
clams & parsley 46
Dry aged 1.1 kg Angus Rib-Eye, served with shaved
cabbage & fennel salad, dried chilli & orange.
House made horseradish paste & condiments on the side 160
Baby cos, dill pickles & ranch dressing 9
Spiced pumpkin, yoghurt & mint 10
We offer a variety of cheeses sourced and matured by our
cheese monger. Characteristics of different cheeses change
through the year, so eachweek we get a selection of
the best available at the time.
One cheese 18
Two cheeses 24
Three cheeses 28
Milk tart, hay cream,
rhubarb & nutmeg 19
Earl grey ice cream, chocolate,
Pedro Ximénez prunes & honey 19
Apple & sorrel sorbet, fennel
meringue, pistachio & dill 19
Parsnip cake, banana ice cream,
cocoa nib cream & coffee 19
Pear & suet pudding,
milk sorbet & candied lemon19