A local, organic menu inspired by seasonal produce and mexican flavours

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Dinner Menu

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—  Dinner  —

[ Thursday - Friday - Saturday ]

 

Hot

—  chilaquiles —
corn chips tossed in an adobo sauce, organic black beans, 2 eggs over-easy, cheddar, served with slaw and roasted potatoes
$16

—  Hen of the Woods  —
shallots, thyme, black pepper
$8

—  Roasted Romanesco  —
onion, sage, pecorino romano
$9

Cold

—  Grilled Octopus  —
bay leaf, whole peppercorns, lemon
$20

—  Crab Ravioli  —
garlic, white wine, basil, parsley, ricotta
$22

—  Wood-Fired Sea Bream  —
artichoke, capers, rosemary, thyme
$25

Drink

—  Fried Quail  —
paprika, turmeric, black pepper, ginger
$18

—  Escargot  —
garlic, shallots, parsley, black pepper
$19

—  Lamb Stew  —
roma tomatoes, cannellini beans, onion
$21

 


Tasting Menu     $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

 

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—  Dessert  —

Handmade daily, exclusively in-house

—  Meyer Lemon Tart  —
yogurt, kishu mandarin drizzle
$10

—  Spiced Apple Crumble  —
smoked vanilla bean, cinnamon
$10

—  Chocolate Malt Cake  —
pretzel, peanut brittle, caramel
$11

—  Bananarama  —
aged rum, chocolate liqueur, waffle
$8

—  Moscato Puff  —
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker