Our menu is inspired by some of our most memorable experiences through myself as a chef and on our travels. I particularly enjoy the Middle Eastern approach to eating, small plates of fresh herbs & seasonal leaves and sharing food amongst friends. We hope that through this menu and beautiful local produce we can express to you our genuine love for good honest food. Xx Stacey
Winter
98pp Share MenuA$98.00
120pp Feed MeA$120.00
160pp Chef’s ChoiceA$160.00
Wine pair 2 glassA$55.00
3 glassA$70.00
Elevated Wine Pair 120ppA$120.00
Elevated Wine Pair 140ppA$140.00
Warm Fennel & Cinnamon Soup
roasted olives, apple (dfo,gf)
Sabzi Khordan
herbs, pickles, leaves, fetta (gf)
Djibouti Samboussa
berbere sauce, yoghurt (gf,dfo)
Baba Ganoush
house made Turkish bread (gfo)
Dave & Stacey’s Snacks
House-made Ricotta
kumquat jam, witlof, toasted seeds (gf,v)
Garlic & Currant Fritters
honey, Parmesan, cracked pepper
Fenugreek Roasted Beetroot
tahini honey yoghurt, chilli orange oil (gf, dfo)
House-made Wagyu Pastrami
cornichons (gf,df)
Large plates
Potato Kibbeh
smoked tomato, pine nuts, yoghurt (dfo)
Line Caught Flametail Snapper
Sweet ‘n’ sour leeks, herb yoghurt, walnuts (gfo,dfo)
Pistachio & Parmesan Crusted Lamb Rack
spiced quince, pumpkin, cavolo nero (gf)
Chef’s Choice – S. Kidman 600g Rib eye on the bone
MBS 4-5 or 800g Westholme T-bone MBS 4-5
Cubeb Pepper sauce, sage
These are epic cuts of meat (Limited)
Sides
Roasted Carrots
miso caramel, cashew crumb (dfo,gf)
Lamb Fat Potatoes
preserved lemon, thyme (gf,df)
Roasted Cauliflower
urfa biber, garlic, hazelnut, oregano (gf,dfo)
Dessert
Rum Baba
vanilla cream, pineapple, sugared almonds
Persian Baklava
yoghurt ice cream, cardamom pears
Sago Pudding
passionfruit sorbet, coconut crumble (vg,gf)