House made ciabatta loaf with Lentara extra virgin olive oil and aged balsamic. $6.5
House-made kimchi (Korean fermented wombok) $7
Freshly shucked Pacific oysters, Moulting Bay (St Helens, East Coast, TAS) - Shallot, lemon and yuzu six: $21, twelve: $38.5
Steamed green beans with black-bean dressing $7
“All the above” mixed dozen (twelve) $40
Roasted honey brown mushrooms with thyme and garlic $9
Scotch Fillet, Robbins Island Japanese full blood grass fed wagyu (NW Tas), marble score 7+, aged 14 days. 300 g (recommended cooked medium) $70
Pyengana cloth bound mature cheddar (Tas) aged between 8-12 months, the cheddar dries out slightly leaving the texture open and drier, the body of the cheese is developing and rich flavours emerging One:$12, Two:$22, Three:$30, Four:$36, Five:$42
Beetroot and haloumi salad (available w. chicken) baby beets, flash fried haloumi, avocado, cherry tomato, spanish onion, hazelnuts with a red wine vinaigrette (g) $19.5
- greek lamb lamb, caramalised onion, olives, red peppers, rosemary potatoes and tzatziki (g) $25.5
Charcuterie board selection of fresh, cured and smoked deli meats with ciabatta $23.5
- sweet chilli chicken marinated chicken, cashews, red capsicum and mushrooms $23.5
Metz dip platter guacamole, tzatziki and spicy capsicum with a wood fired parmesan crusted pizza bread $17.5
Risotto (available w. chicken) mushroom, beetroot, red capsicum, green beans, spinach and parmesan cheese (g) $22.5