Sample Menu
Confit Olives 8 GF, VE
Whole Grain Sourdough / bush tomato butter 8 V, VEO
Venison Chorizo / salt bush / quandong ketchup / parmeson 18 GF
King Fish / geraldton wax / finger lime / avocado / chilli 28 GF
Jerk Crocodile / ice plant / cucumber gel / eggplant / charred onions 20 GF
House Salad / radish / grapefruit vinaigrette / whitlof / wild mint 12 GF, VE
Shark Bay Clams / nannygai / pancetta / fennel / sea blite / baguette 32 GFO
Beetroot Tarte Tatin / olive crumb / basil / burrata 28 VEO, V
Abrolhos Octopus / romesco / roasted peppers / desert lime 32 GF
Hand Cut Chips / lemon myrtle salt / aioli 12 GF, VE
Heirloom Tomatoes / creamed ricotta / basil / garlic chips 22 VEO, GF
Roasted Vegetables / warrigal verde / almond cream 20 GF, VE
Braised Emu / parsnip / pear leek / nasturtium / jus 32 GF
Kangaroo Fillet / Carrot pot de creme / Thyme / Macadamia 38 GF
Cauliflower Steak / Macadamia / Pistacchio / Nostianus Purée 23 VE, GF
Chargrilled Flank Steak / potato bake / eggplant duxelle / jus 28 GF
Slow Roasted Lamb Shoulder / lamb jus 95 GF
Desserts
Creme Caramel / ginger nut crumb / mandarin 14
Macadamia Pudding / Herbert River cherry / vanilla ice cream 14
Poached Baby Pear / passion fruit sorbet / coconut custard 14 VE, GF