Snacks
Flatbread
10
house-ferment sunflower miso
Port Stephens rock oyster
5 each
aged merlot vinegar granita
Northern bluefin tuna
14
shio-koji cabbage | miso emulsion | chicken skin
Dry-aged raw beef
13
crispy potato | black garlic | cured yolk
Black Pearl white sturgeon caviar
10g/95
crème fraiche | crispy potato scallops
Starter
Charred cucumber
18
cow’s curd | almonds | romesco sauce
Hiramasa kingfish sashimi
25
smoked ponzu | kaffir lime | crispy ginger
Charcoal cabbage
24
finger lime | swimmer crab butter sauce | amaranth
Crispy fish wings
23
sour cream | kanzuri | curry leaf
Lamb tartare
25
spiced aubergine | pepperberry | puffed bulgur
Koji-aged quail cooked over coals
26
warrigal | sourdough miso | maple shoyu
Main
Grilled rock flathead
45
wood ear mushroom | samphire | koji butter sauce
Slow lamb shoulder
44
black barley | barberries | garlic yoghurt | saltbush
Dry aged pork tomahawk
46
rainbow chard | burnt apple | almond tarator
Rump cap MB6+
52
turnip | enoki mushroom | smoked black tea | porcini jus
60-day dry aged beef on the bone - 700g
135
chimichurri | potatoes
Sides
Sugar snaps
14
peas | fermented turmeric & turnip dressing | black sesame
Dashi braised pumpkin
14
buffalo ricotta | sobacha | kumquat kosho
Dessert
D’affinois Excellence
15
gooseberry jam | crispy bread – triple cream brie
Soft chocolate tart
12
pecan praline | burnt sugar gelato
Salted brown butter custard
14
preserved quince | almond cantucci
Bookings are advised
OUR PRODUCERS
Our team works hard to maintain great working relationships with our suppliers and producers – ensuring we source the highest quality produce available and whenever possible, sourced local.
