FIRST
porcini mushroom and chestnut soup – first press olive oil, crisped anson mills grits 15
parmesan soufflé – twice-cooked – spinach and fresh cream 18
burrata from puglia – salad of fresh orange, lemon and endive, hazelnuts, olive oil – parmigiano reggiano 21
golden + chioggia beet salad – smoked orange vinaigrette,
whipped ricotta, pistachios, salad of young leaves 18
mesculin green leaf salad – cider vinaigrette, shaved vegetables
pickled grapes, grana padano 18
crispy fried humboldt flying squid – lemon and olive oil, chickpea and tahini, arugula and shaved fennel salad 18
wood grilled prawn salad
fresh green leaves, herbs and vegetable ‘tops’
nocellara olives, grilled garlic scapes, charred citrus vinaigrette 20
beef carpaccio – aioli with vegetable ash, stoney paradise coronation grapes, arugula and potato chips, pecorino al tartufo 19
salumi misti – a selection of oyama preserved meats
pickled seasonal vegetables and grilled sourdough 23