Menu
Written on Wednesday, changed when the boats and the growers change it. Prices in AUD and include GST.
From the kitchen
- Warm olives, orange and bay$12
- Sourdough and cultured butter$10
baked three streets away
- Oysters, half dozen$28
east coast, shucked to order, finger lime
- Cured ocean trout$24
fennel, green apple, dill oil
- Wood-roasted leeks$19
smoked butter, hazelnut, aged cheddar
- Pork and sage terrine$22
pickled walnut, sourdough
- Mussels in cider$26
leek, thyme, plenty of bread
- Potatoes in duck fat$14
rosemary salt
- Beef cheek, slow braised$34
parsnip, red wine, horseradish
- Chicory salad$17
pear, walnut, sheep's milk cheese
Cheese
Sweet
By the glass
- Sparkling, traditional method$16
chardonnay and pinot noir, Tasmania — brisk, green apple
- Riesling$15
Coal River Valley — dry, lime, chalky finish
- Chardonnay$17
Derwent Valley — worked but tight, white peach
- Rosé$14
pinot noir, Tamar Valley — savoury, pale, not sweet
- Pinot noir$18
east coast Tasmania — red cherry, forest floor
- Syrah$17
cool climate, Victoria — pepper, dark plum
Bottles worth the detour
- Pét-nat, pinot gris$72
Tamar Valley — cloudy, pear skin, drinking beautifully now
- Riesling, older release$94
Coal River Valley, six years in — toast, lime marmalade
- Chardonnay, single vineyard$110
Huon Valley — flint, oyster shell
- Pinot noir, single vineyard$128
Derwent Valley — perfumed, fine tannin
- Cabernet blend$96
Coal River Valley — leafy, structured, wants the beef cheek
- Fortified muscat$14
north east Victoria, 60ml pour
Beer, spirits and no alcohol
How we order the list
The list is written by grape, region and style, because that is how people actually choose. Ask us what is drinking well tonight and we will pour you a taste first. We are a licensed venue: no alcohol is served to anyone under 18, and we are happy to keep pouring the non-alcoholic list all night.