chinese

Menu

winter

small

tasmanian oysters
with winter citrus cooked buried in embers
three dollars eighty each

pork belly
florence fennel, red cabbage,
apple cider vinegar
nineteen dollars

ocean trout
dark ale, cherry radish,
wombok, burnt butter
eighteen dollars

pumpkin
ancient grains, chèvre custard,
foraged winter greens
fifteen dollars

large

market fish
jerusalem artichoke, kale,
sunflower seed, chicweed
thirty-five dollars

potato gnocchi
cauliflower, leek, raisins,
charcoal
thirty-two dollars

ravioli
lamb forequarter, heritage carrots,
cavelo nero, rosemary
thirty-five dollars

beef short rib
broccolini, mushroom, small onions, spinach
thirty-eight dollars

(all main meals served with market vegetables)

sweet/cheese

imperial mandarin posset
shortbread, meringue, mum’s rose petals
fifteen dollars

chocolate macquise
leatherwood honeycomb,
spearmint, sea salt
fifteen dollars

selected local artisan cheeses
fresh fruit, islington preserves
30 grams – fourteen dollars each
selection of four to share – forty-two dollars