Wine Bar Friday & Saturday 5pm until late

Focaccia, cultured butter – 6/10 Olives – 7 Sydney rock oysters, hot sauce, lemon – 4ea / 40dz Prosciutto, confit garlic, smoked scamorza toastie – 16 Beef tartare, tomato essence, chilli, parm, chips – 20 BBQ’d calamari, nduja butter, lime – 26 Prawns, fermented chilli, lemon, garlic – 26 Charred cauliflower, date molasses, tahini – 24 Stracciatella cheese, fennel jam, lemon – 16 Tuna crudo, capers, pancetta, Calabrian chilli, lemon, eschalot – 24 Driftwood Camembert, crostinis, French onion reduction – 25 Charred cabbage, mustard cream velouté – 18 Potato pave, crème fraîche, roe, chives – 21 Cider braised pig cheeks, white bean, Tuscan kale – 28 Lamb cutlets, green herb bagna càuda, pickled chilli – 38 Whole rainbow trout, brown butter, capers, herbs – 35 Coppertree Farm 350g MB+4 rump cap, peppercorn sauce – 30 Confit garlic aioli – 2 Dipping oil, fermented chilli, fennel brandy jam – 2.5 Chef’s Selection – 55 Premium Chef’s Selection – 85 Dessert Tiramisu, Frangelico, Savoiardi, espresso – 15 Spiced rice pudding, mascarpone – 15 Seasonal sorbet – 10 Affogato, Frangelico – 13 Baileys and cream – 14 Night Caps Jameson, Single-O espresso, vanilla cream – 17 Hot chocolate, Frangelico, coffee liqueur – 16 Fernet-Branca – 14 Green Chartreuse – 17 Montenegro – 13 Mulled cider, port, star-anise – 13 Limoncello – 12 Groups of 10 are kindly asked to dine on the Chefs Selection 10% service fee for groups of 10 or more