Menu

CHEF'S MENU

Our chef’s kitchen menu features share plates, cheese & charcuterie boards, bao buns, salads and sides.
Kitchen closes at 9pm

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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