Sydney rock oysters
Mignonette, finger lime pearls, aromatic native herbs.
$38
Seasonally composed
Our Menu
Every dish honours Australian growers, crisp harbour air, and the discipline of charcoal and ember.
Starters
Bright acids, saline finishes, bites built for Champagne and Tasmanian bubbles.
Yellowfin tataki
Soy ponzu, radish petals, sesame crunch, pickled ginger oil.
$32
Heirloom tomato tart
Whipped ricotta, basil oil, crisp pastry.
$26
Mains
Generous plates calibrated for leisurely harbour evenings.
Slow-roasted lamb shoulder
Harbour-grown vegetables, smoked garlic labneh, mountain pepper jus.
$58
Duck breast
Quandong glaze, wilted bitters, hazelnut crumble.
$54
Wild mushroom risotto
Tasmanian truffle espuma, aged parmesan crisps.
$42
From the Grill
Charcoal hearth, uncompromising produce, uncompromising rest times.
Wagyu Scotch fillet (300g)
Charcoal flames, Café de Paris butter, slow-roasted shallots.
$98
Char & ember
Ibérico pork chop
Charred nectarines, pickled fennel, smoked apple puree.
$64
Seafood
Harvested sustainably, honoured minimally.
Grilled barramundi
Lemon myrtle butter, heirloom beans, blistered citrus.
$52
Seafood chowder
Tasmanian catch, dill oil, sourdough crumble.
$36
King prawns
Garlic chilli, fermented citrus glaze, coriander flowers.
$48
Desserts
Deconstructed lamington
Cherry ripple, coconut snow, cacao nib crunch.
$22
Passionfruit & lemon verbena tart
Toasted Italian meringue shards, cultured cream.
$20
Wine List (selection)
See Wine & Drinks for curated flights and cellar tastings.
Hunter Valley Chardonnay · glass
Stone fruit, hazelnut brioche.
$18
Tasmania Sparkling · glass
Ultra-fine mousse, green apple brilliance.
$21
Tasmanian Pinot Noir · bottle
Red cherry perfume, supple tannins.
$112