APPETISERS & RAW BAR

Seasonal pickles 16
Sydney rock oyster, seaweed & shallot vinegar 7
Moreton Bay bug toast 12
Fried shishito peppers, sansho, lime 12
Kimchi & spring onion flatbread 16
Spiced lamb ribs 14
Grilled octopus, nori, green chilli 28
Ora King salmon, goldband snapper, Rocky Point cobia, ponzu, lemon 36

ENTRÉES & DUMPLINGS

New England lobster roll - toasted brioche bun, picked lobster, watercress 24
White cut chicken salad, pickled cucumber, house made crispy chilli 26
Roast Yamba prawns, shio koji sauce 34
Heritage tomato, silken tofu, shiso, togarashi 24
Soba noodle, seared tuna, bonito-infused aged soy 29
Southern calamari & green pepper kosho 28
Vegetable dumplings, red vinegar 18
Prawn & chicken dumplings, chilli vinegar 24
Crispy duck - salt-cured, spiced & twice cooked, served with steamed bread & condiments
1/4 duck - 42, 1/2 duck - 84

MAIN COURSES

Line caught wild barramundi, Goolwa pipis, garlic, rice wine sauce & water spinach 46
Steamed coral trout, aged soy, ginger & spring onion 85
Shimeji & lion’s mane mushrooms, cat ear noodle, fried garlic 42
Five spice half chicken, carrot, orange, ginger 46
Slow cooked Szechuan lamb shoulder, spiced chickpea, coriander 65
Stockyard rump cap 250g, bullhorn pepper, smoked eggplant & aromatic brown vinegar 56
Pork tomahawk, fermented chilli, shredded cabbage 64
Grilled Wagyu ribeye 1.1kg, accompaniments 220

SIDE DISHES

Sesame cucumber, coriander & white soy 10
Cold braised spinach & mustard oil 15
Iceberg wedge salad, smoked green chilli 10
Gai lan, mustard greens 16
Steamed shortgrain rice 8
French fries, seaweed salt 12

DESSERTS

Seasonal house made spiced milk gelato, plum sorbet 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Coconut pearl, pomelo, pineapple granita 12
Peanut, chocolate & sesame cookies 10