The Menu

Molten dark chocolate center, vanilla gelato, and a compote of seasonal berries.

A generous plate of free-range eggs, herbed sausage, golden hash, sourdough toast, and roasted tomatoes.

Dry-aged ribeye grilled over open flame, finished with herb butter, charred greens, and crispy shallots.

San Marzano tomatoes, fresh mozzarella, and basil on a wood-fired blistered crust.

Creamy mushroom ragù, truffle oil, parmesan, and fresh herbs over silky tagliatelle.

Three fluffy buttermilk pancakes stacked with whipped honey butter, warm maple syrup, and a scatter of fresh summer berries.

Grass-fed beef patty, aged cheddar, smoked bacon, lettuce, tomato, and house sauce on a toasted brioche bun.

Atlantic salmon fillet, lemon beurre blanc, asparagus, and charred lemon.

Buttermilk-brined, double-breaded, honey-glazed fried chicken with slaw and house hot sauce.

Free-range chicken breast with herb butter, pan juices, and charred greens.

Fettuccine tossed in a parmesan cream sauce with cracked pepper, nutmeg, and parsley.

Creamy burrata over marinated heirloom tomatoes, basil oil, aged balsamic, and sea salt.

Rosemary and garlic marinated lamb chops, slow-roasted and served with minted pea purée.

Crispy pepperoni, tomato sauce, mozzarella, and a finishing drizzle of hot honey.

Baked vanilla cheesecake on a buttery biscuit base with fresh berries and cream.

Charred sourdough layered with smashed avocado, poached eggs, toasted seeds, and a drizzle of chili oil.

Crisp hand-cut fries tossed in truffle oil, shaved parmesan, and fresh herbs with truffle aioli.

Double beef patty, crispy bacon, caramelized onions, BBQ glaze, and melted cheddar on a sesame bun.

Wild mushrooms, truffle cream, mozzarella, and thyme on a golden wood-fired base.

Jumbo prawns seared in garlic butter with chili, white wine, and a squeeze of lemon.

Espresso-soaked ladyfingers, silky mascarpone cream, and a dusting of cocoa.

Lightly battered squid flash-fried until golden, tossed with lemon zest and served with smoky aioli.

Panko-crusted chicken breast fried golden, with arugula, shaved parmesan, and lemon-caper dressing.

Buttermilk-brined crispy chicken, slaw, pickles, and spicy mayo on a toasted potato bun.

Sticky honey-garlic glazed wings with toasted sesame, spring onion, and chili flakes.

Double espresso, steamed milk, and house-made vanilla syrup with latte art.

Penne in a fiery tomato sauce with garlic, chili flakes, and a basil garnish.

Beer-battered cod, chunky chips, mushy peas, and house tartar sauce.

Ripe mango blended with yogurt, honey, and ice for a silky tropical refresher.

Freshly squeezed lemons, raw sugar, and sparkling water muddled with rosemary.