The menu
Made for sharing.
Our menu follows the seasons and changes often. Plates arrive as they’re ready — order a few and pass them around.
Starters
Small plates to begin — or to make a meal of.
Burrata, heirloom tomato & basil oil
$16
Late-summer tomatoes, torn basil, olive oil from the Peloponnese and grilled sourdough.
V
Grilled bread, cultured butter & anchovy
$9
Our house sourdough, charred over the grill with Cantabrian anchovies.
Market salad, green goddess
$13
Whatever looked best at the market this morning, with a bright herb dressing.
V · GF
Crispy chickpeas, smoked paprika
$6
A bowl for the table while you decide.
VG · GF
Mains
Bigger plates, built around what’s in season.
Roast half chicken, salsa verde
$29
Free-range bird, brined overnight, roasted with lemon and garlic. Served with jus.
GF
Hand-cut tagliatelle, brown butter & sage
$24
Egg pasta made every morning, finished with aged parmesan.
V
Whole grilled bream, lemon & capers
$34
Line-caught, grilled over charcoal, with a caper and parsley butter.
GF
Mushroom & lentil pithivier
$26
Golden puff pastry, wild mushrooms and Puy lentils with a red wine sauce.
V
Sides
For the table.
Fries, rosemary salt
$7
VG · GF
Charred greens, chilli & garlic
$8
VG · GF
Desserts
Save room. You’ll thank us.
Dark chocolate tart, crème fraîche
$12
70% chocolate, buttery pastry and a spoon of tangy cream.
V
Vanilla panna cotta, poached fruit
$11
Wobbly, cool and topped with whatever fruit is in season.
GF
Drinks
Natural wine, cocktails and coffee from a local roaster.
Natural wine by the glass
from $12
A rotating list of low-intervention wines from small growers.
Espresso & filter coffee
$4
Single-origin beans from a local roaster, pulled all day.
House spritz
$13
Bitter orange, sparkling wine, soda, olive.