Christopher Thé and Chef Ruben Martinez (from Red Penny), are back with a new nighttime offering of deliciousness.
With inspirations from around the world, classic dishes are fused with native ingredients to create a unique menu – but only for one month!
From 19 June
Friday & Saturday 5.30 pm to 9.00 pm
and Sunday 4.30 pm to 7.30 pm
– it’s a cosy place with limited seats, so book ahead!
Entree/To Share
$6.00 pp
Housemade sourdough with whipped whey butter and charcoal salt
$6.00 pp
$7.00 each
Akoya oysters with bonito vinegar, pickled ginger and sea grapes
$7.00 each
$32.00
Bluefin tuna crudo, white soy, apple and Geraldton wax, finger lime
$32.00
$28.00
Blackened cauliflower with native tamarind, quinoa cracker and labneh
Burrata dressed with tomato and eggplant jam,
$28.00
$29.00
garnished with native thyme
Souffle Suissesse; a twice-baked gruyère soufflé,
$29.00
$24.00
served with hazelnuts and green salad
$24.00
Larger Plates
$48.00
Grass-fed beef sirloin (300g), native chimichurri and red wine jus
$48.00
$55.00
Barramundi smoked in paperbark, with finger lime beurre blanc and warrigal greens
$55.00
$32.00
Octopus and white beans on flatbread, with cherry tomatoes, native oregano
$32.00
$40.00
Potato gnocchi with Moreton Bay bugs, karkalla and shellfish fumé
$40.00
$38.00
Kangaroo tail and wattle seed ragú, creme fraiche and gremolata
$38.00
$31.00
Casarecce with wild greens, goats cheese, pepperberry
$31.00
Sides
$12.00
Backyard salad
$12.00
$14.00
Chips and gravy
$14.00
$12.00
Steamed fioretto, smashed anchovies and rosemary
$12.00
Dessert
served on smoking paperbark and drizzled in white kunzea honey $18.00
The Paperbark Cake — reimagined
Layers on layers of filo pastry, white namelaka, blue gum caramel, smoked ganache
served on smoking paperbark and drizzled in white kunzea honey $18.00
$18.00
Sourdough ice cream on kataifi with slow-cooked quince and local Stanmore honey
$18.00
$12–$18.00
Or choose from our dessert display of unique cakes, tarts and pastries
$12–$18.00