entrèes
sydney rock oysters 4.3
freshly shucked / ponzu / salmon roe / nori
escargots de bourgogne 20
burgundy-style snails / garlic-parsley butter
roasted beets 20              
strawberries / citrus / almond/ pistachio / mint / goat cheese
citrus cured salmon 20
almond / citrus / serrano ham / grapes
chicken liver pâté 19
fig marmalade /caramelized macadamia/ toasts
fresh figs & buffalo mozzarella 19
prosciutto / heirloom tomatoes              
alaska king crab salad
vermicelli / coriander / mint / cucumber / ruby grapefruit
lobster ravioli 23
basil perfumed extra virgin olive oil

mains
crêpes / ricotta / spinach 29
king brown mushroom / tomato fondue / olive powder
seafood pie 32 
prawns / scallops / fish fillet / blue swimmer crab meat / puff pastry
miso infused yellow-fin tuna 36
vine-ripened tomato / burrata cheese / brocolini / barrel aged balsamic                       
barramundi fillet 36
oven roasted / caponata / lemon basil vinaigrette
swordfish 34
grilled / kale / mediterranean salsa            
confit of duck à l'orange 35  potato foam / braised cabbage / kale / sauce plum
pork belly 12 hours slow cooked 32
granny smith apple / eschalots / honeydew / caramelized calvados orange
angus scotch fillet of beef 42
assorted mushroom / sauce madeira

A group booking for ten people or more will incur a 10% surcharge of the total bill 
Please note payments made by Amex will incur a 3% surcharge of the total bill

Kindly note: Entertainment card + charity voucher are not accepted with “TheFork” bookings.
Please book directly via reservation or on 02 9412 3999

Fully licensed & byo Tuesday – Friday. no byo Saturday
corkage $7 pp