Our chef’s kitchen menu features share plates, cheese & charcuterie boards, bao buns, salads and sides.
Kitchen closes at 9pm
Menu
CHEF'S MENU
To Start
Lemon and thyme Marinated Toolunka Creek olives, grilled flatbread $12
Chilli & wakame furikake steamed edamame beans $13
Vodka Gravlax Cured Salmon, Tempura nori cracker, kimchi mayo, yuzu & black pepper caviar $15
Sweet potato fries, sea salt, vegan aioli $13
Fries, loop seasoning, tomato ketchup $13
To Share
Ginger & Soy Chicken Karaage, roast sesame seeds, pickled cucumber, citrus mayo $18
Rice flour crumbed fried Cauliflower, vegan sriracha aioli, chimichurri $17
Roast Duck Arancini, crispy sage, truffle drizzle, manchego cheese (3) $19
Grilled ponzu Beef Eye fillet skewers, dashi & white miso braised daikon, yuzu kewpie, lotus root chips $22 (3)
Salt and pepper Calamari fritti, confit garlic aioli, shaved fennel, fresh lemon $20
Mini vegan Vermicelli & vegetable spring rolls, crispy seaweed, sweet chilli sauce (7) $16
Bao Buns
Lotus leaf bao buns (2)
8hr braised Beef rengdang short rib, white cabbage slaw, preserved red onion, toasted coconut (2) $18
Roast Pork belly, pickled cucumber, spring onion, hoi sin sauce (2) $18
Smoked paprika Cauliflower karaage, Tuscan kale & carrot slaw, curry aioli (2) $17
Grazing
Dips and olives
Trio of Seasonal dips, mixed pickles, lemon & thyme marinated Toolunka Creek olives, grilled flat bread $21
Charcuterie
Selection of cured meats, tomato & shallot relish, Pickled baby vegetables, mixed olives, grilled flat bread $30
Cheese board
Selection of soft & hard cheeses, quince, fresh fruit, dried apricots, walnuts & lavosh crackers $30
Loop grazing Board
Selection of cheeses, cured meats, seasonal dip, lavosh, olives, baby pickles & grilled flat bread $33
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