Mixed marinated Australian olives (V-GF)


Bread freshly baked in-house (V)

with confit garlic butter, Denmark WA truffle oil and sea salt


Oysters (GF)

regional Australian, shucked to order, choice of natural, shallot mignonette or verjus granita



Beef carpaccio

Angus beef, shaved radish, black olives crumb, micro cress, balsamic glaze and truffle oil


Heirloom beetroot salad (V-GF-VEGAN optional)

WA goat cheese, arugula, walnuts, house-pickled onions, rocket, olive oil, basil


Ceviche (GF)

WA line-caught pink snapper, vanilla-lime, verjus cure, pickled shallots, petite peppers


Lamb Croquettes

with fermented black garlic aioli


Salmone Carpaccio (GF)

caper berries, salmon roe, dill, swedish mustard dressing


Fettuccine aglio olio e peperoncino (V)

chopped parsley, chilli, local olive oil, garlic, pecorino


Antipasto Tortelloni

Squid ink tortelloni filled with barramundi and scallop mousse, served with bisque reduction, confit tomato, dill, chives, shellfish jus and roasted garlic crumb


Gamberoni (GF)

Shark Bay king prawns, chermoula marinated, shaved fennel, lemon


Arancini (V)

traditional buffalo mozzarella, parmesan, pesto, aioli



Pumpkin ravioli (vegetarian optional)

ricotta, parmesan, pecorino and pumpkin ravioli, served with pine nuts, sage, beurre noisette, speck, chives, maple syrup, parmesan crisp



beef bolognaise ragu, mozzarella and aged parmesan


Gnocchi giardino (V)

aged parmesan, pecorino, ricotta salata, pea puree, sugar snap



Squid ink tortelloni filled with barramundi and scallop mousse, served with bisque reduction, confit tomato, dill, chives, shellfish jus and roasted garlic crumb


Fettuccine allo scoglio

bisque reduction, cherry tomatoes, chilli, Wa crimson snapper, mussels, tossed in a light white wine sauce



14 hours braised lamb shoulder, porcini mushrooms ragù, crème fraiche, chives, aged parmesan


Gnocchi “pomodoro e mozzarella” (V)

napoletana sauce, buffalo mozzarella, basil, aged parmesan cheese



Bistecca da condividere (shared between two)

600g Queensland grain-fed bone in New York strip with chimichurri, fermented black garlic potato salad, rocket and confit tomato salad


Maialino (GF)

WA pork belly, onion marmalade, chargrilled marinated eggplant, hickory smoked tomato, honey coriander jus


Bistecca ai ferri (GF)

220g Queensland grass-fed Angus eye-fillet, carrot puree, house-pickled onions, dauphinoise potato, black garlic jus


Kangaroo loin (GF)

WA kangaroo backstrap, red cabbage puree, frisée lettuce, shaved macadamia, jus


Fish & chips

WA crimson snapper, fried chat potatoes, creamed peas, house made tartare


Market fish

200g WA Cone Bay barramundi fillet, cauliflower puree, spinach, beurre noisette with anchovies, capers and sage



Dukkha carrots (V)

served with caramelised honey and cashew dukkha


Broccolini (V-GF)

fresh chilli, whipped lemon butter


Rughetta (V-GF)

fresh wild rocket salad, confit tomato, olive oil, balsamic reduction, parmesan


Chat potatoes (V OPTIONAL)

fried chat potatoes, speck, chives, comte cheese



baked vanilla new york cheesecake

lemon glaze, vanilla cream, fresh honeycomb, strawberry gel


pecan pie

served with Chantilly cream


BOMBE ALASKA – to share

To share, served with vanilla sponge, strawberry gel, vanilla ice-cream, nut praline and brandy flambé



Trio of sorbet flavours, topped with popping candy



vanilla ice-cream, walnut crumble, espresso



rose water-watermelon granita, minted summer berries


Chocolate Fondant

zabaglione foam, date puree, chocolate soil, coffee liqueur gel


Sticky date pudding

salted caramel, pistachio praline, strawberry gel, dates puree, vanilla ice-cream


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