Lunch Special

Midweek Special | Wednesday, Thursday & Friday | $65 | Three Course Menu 

Weekend Special | Saturday & Sunday | $75 | Three Course Menu

The full a la carte menu is available Wednesday through to Sunday

Entree

Chargrilled abrolhos island octopus with romesco sauce  (gf) 

Grilled local peaches, stracciatella, basil (v,gf) 

Seared Shark Bay scallops, fried cotechino and ajo blanco 

Chorizo, goats cheese, local honey and smoked almonds (gf)

Baby beatroot, labneh, za'atar and pickled shallots (v,gf)

Marinated white anchovies, thyme & toasted ciabatta 

Mains

Charred broccoli, hummus, radicchio, sour cherry, pistachio salad (v,gf)

Blue swimmer crab and mascarpone risotto with lemon zest and bottarga (gf) 

Linley Valley pork cutlet, savoy cabbage, pancetta and café de paris butter (gf) 

Chargrilled kingfish, white bean puree, yarra caviar, capers, lemon, rosemary (gf) 

Shark Bay tigar prawns, polenta, goats cheese, harissa butter (gf)

Spiced citrus duck leg, burghal, barberry, roast capsicum and wlanut

Dessert

Raspberry créme bruléé

Dark chocolate peanut butter pie with vanilla ice cream  

Lemon and almond cake with lemon mascarpone (gf) 

Lemon sorbet with macadamia (v, gf)  

Please note that this is a sample menu.
Dishes change depending on what's in season and what produce looks good!