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Two course menu 60pp

Three course menu 70pp

Snacks

House sourdough baguette with St David dairy cultured butter 4pp

Marinated Mount zero olives  7

Sydney Rock oysters with mignonette dressing  5ea

Smoked ocean trout cigar 9 ea

Starter

Kangaroo terrine 23
Cured & smoked loin, dried apricot, pedro xo & pistachio

Jerusalem artichoke velouté 21
Sourdough crouton, cream Chantilly

Yellowfin tuna tartare 23
Horseradish, sorrel, olive oil

Main

Musquee de provence pumpkin 36
Labneh, zaatar & pumpkin seeds

Murray cod 44
Seaweed crusted, smoked fish consommé & kohlrabi

Blackmore bavette steak 46
Blue moon chips, peppercorn sauce

Milawa organic poussin 42
White chicken velouté, sourdough, tarragon

Shared add-on

Dry aged honey roasted duck for two  105
Charred navel orange, Tokyo turnip & sauce a l’orange

Desserts

Chocolate and hazelnut mousse 18
Passionfruit sauce

Liquid center cheesecake 18
Grapefruit sorbet

Frozen coconut 18
Green apple & meringue

NB: Subject to change due to seasonal availability.

Snacks & Starters

House sourdough baguette, St David Dairy cultured butter  4pp

Marinated Mount Zero olives  7

Sydney Rock oysters with mignonette dressing  5ea

Parmesan custard, rye lavosh, celery & green olive 9ea

Tasmanian sea urchin, kohlrabi & fennel "pie" 9ea

Smoked ocean trout cigar  9ea

Scotch egg, quail egg, tomato relish, pork & fennel  12ea

Port Arlington mussels, dill pickle & preserved lemon 18

Duck liver parfait, Madeira gelée, pear chutney & Parker House rolls  23

Abrolhos island scallops, verjus, horseradish & apple  27

Broccoli & Gruyere tart 23
with black truffle + 25

Omnia house caviar, fromage blanc bavarois & Andean Sunrise gaufrettes 50

Side

Blue Moon potato rosti, shallot, chive & sour cream  14

Green beans à la Grecque  12

Leafy green salad with herb dressing  12

Victorian mushroom "Blanquette" 24
Grey ghost, pine mushroom, enoki & king oyster

Main

Wood grilled Musquee de Provence pumpkin with seeds, zataar & yoghurt 36

Grilled yellowfin tuna with sunflower seed & fermented mushroom  vinaigrette  46

Whole flounder, beurre noisette, lemon & capers 56

Choucroute garnie, dry aged pork belly, spicy sausage & sauerkraut 44

Southern rangers steak frites with béarnaise sauce: 

      Sirloin 46

      Scotch fillet  56

      Tenderloin MB4 65

Dry aged honey roasted duck for two  105
Charred navel orange, Tokyo turnip & sauce a l’orange

Dessert

Selection of cheeses, beetroot red onion chutney & lavosh  34

Chocolate and hazelnut mousse with passionfruit sauce  18

Frozen coconut with green apple & meringue  18

Caramelized popcorn, Banana, malted milk & molasses 18

Liquid center cheesecake with grapefruit sorbet  18

NB: Subject to change due to seasonal availability.

Florals

21

Cocktail Glass

White Rose Royale

White rose, BERGAMOT, SPARKLING

Cocktail Glass

Marigold Collins

Mountain Marigold, QUINCE, VODKA, Soda

Cocktail Glass

Lemon Myrtle Gimlet

LEMON MYRTLE, LEMON HUSK, RANGPUR GIN

Cocktail Glass

Apple Mint Manhattan

APPLE MINT, RYE WHISKEY,SWEET VERMOUTH

Spices

21

Cocktail Glass

Mountain Pepper Spritz

MOUNTAIN PEPPER, CUCUMBER, MANDARIN, SPARKLING

Cocktail Glass

Saffron Negroni

SAFFRON GIN, RHUBARB BITTER, SWEET VERMOUTH

Cocktail Glass

Omnia Olive Martini

FOUR PILLARS OLIVE LEAF, OLIVE

Roots

21

Cocktail Glass

Angelica Old Fashioned

Angelica, Reposado tequila, pear LACED late harvest WINE

Cocktail Glass

Ginger Gibson

ginger, dry vermouth, vodka

Cocktail Glass

Cinnamon Frappé

Cinnamon, cacao, malt, scotch whisky, coffee

Zero Proof

10

Cocktail Glass

Garden Spritz

Cucumber, grapefruit,
Seedlip Garden 108

Cocktail Glass

Lemon Myrtle Iced Tea

Kagoshima sencha, lemon,
lemon myrtle

Cocktail Glass

North Side

APPLE, LIME, MINT, SODA

Housemade sourdough baguette, St David Dairy cultured butter

Marinated Mount Zero olives

Smoked ocean trout cigar

***

Yellowtail kingfish, verjus, horseradish and apple

***

Wood grilled yellowfin tuna with sunflower seed vinaigrette  

***

Rangers Valley wagyu rump cap & fermented black truffle jus

Blue Moon potato rosti, shallot, chive & sour cream

Green beans à la Grecque

Leafy green salad with herb dressing

***

Liquid centre cheesecake with grapefruit sorbet

For groups of 7 or more

Four course menu

$150 per person

NB: Subject to change due to seasonal availability.
Couple Sitting Hips