malted sourdough
our butter

sydney rock oysters, half doz
mignonette + lemon


trout pastrami 12
pikelets + ranch + roe

gulf prawn toast 14
davo plum sweet & sour

garden wrap 15
radish + leaves + shiso vinegar

s & p calamari 16
kampot mayo + citrus

to start

coffs harbour tuna 38
aged soy jelly + radish + coastal greens

cured kingfish 34
buttermilk+ burnt cucumber oil

raw trevally 38
bone ponzu + salted plum + black radish

‘summer findings’ 32
pecora curd + tomato + stone fruit

bavette skewer 32
ranges bavette + beer glaze + kelp mustard


king george whiting 70
soft greens + really good oil

spanish mackerel 65
lardo + bbq heirloom corn

bbq gulf prawns 85
coastal hot sauce + toasted nori

roast sommerland chicken (half/whole) 66/132
lemon + aromatic seasoning

darling downs scotch fillet 85

market price

steamed ballina pippies
shallots + garlic + karkalla

southern rock lobster
native XO + house milk bun

spring lamb mixed grill
crispy bread + fried tomato


salad of market leaves 12
shallot vinaigrette

purple artichoke 18
chickpea koji hollandaise

heirloom corn cooked in its husk 16
kiama fetta

wild meadow potatoes 16
crispy bits + onion jam

to finish


passion fruit curd 12
seeded sorbet

lychee sorbet 14
shot of sake

strawberry gum ice-cream 12
our honey + strawberry syrup


70% valrhona chocolate tart 23
jersey milk ice-cream

baby pineapple 18
pineapple sherbet + burnt meringue

donuts 20
rhubarb jam + buttermilk gelato + olive oil

this week’s cheeses  42
seeded crackers + condiments

chef’s table experience

whole table | 185pp

malted sourdough
treacle butter

crispy chicken skin + dashi cream + trout roe
potato cracker + tomato + shellfish crème
gourgère + coppa + pickles

‘summer findings’
pecora curd + tomato + stone fruit

rump tartare
horseradish + spent bread cracker

murray cod
smoked bone broth + clams

AACo sirloin
kampot pepper sauce

market leaves

passion fruit curd
seeded sorbet

rhubarb jam + buttermilk gelato + olive oil

groups of 8+ guests will be offered our group dining menus
a business lunch menu for groups of 8+ is available on Thursday and Friday,
visit our What’s On section to find out more

We take your allergy and dietary requirements seriously.
Please advise us at the time of booking and we will do our best to accommodate them.
Menu prices and dishes are subject to change.
10% surcharge on Sundays and 15% surcharge on public holidays.