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, toma cheese, spiced pecans  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