Casual dining tapas and shared plates. Modern Australian and International cuisine.
Natural Oysters 3ea.
Mignonette + Lemon
Red Chilli Nahm Jim Granita
Grilled Oysters 4ea.
Bacon, Worcestershire, Tabasco, Lemon
Smoked Potato Foam, Leek, Salmon Caviar
Fried Oysters 3.5ea.
Asahi Beer Batter, Gribiche
Tempura, Wakame, Soy, Wasabi
Bread
Soft Baguette, Crusty Panini Loaf or Rustic Ciabatta
W/ French Butter + EVOO 9
Or w/ Goat’s Curd, Roast Garlic, Balsamic 12
Charcuterie Cabinet
(Served w/ Soft Baguette, EVOO)
Jamón Ibérico de Cebo (SPAIN) – aged 24 months100g 30
San Danielle Prosciutto (ITALY) – aged 24 months100g 20
Salumi Selection – Truffle, Fennel + Chilli 18
Wagyu Bresola, Horseradish Cream 18
Pan Fried Morcilla, Spiced Apple 18
Farm House Terrine, Cornichons, Mustard Fruits 18
House Charcuterie Selection 32
Things on Toast
Hot Smoked Trout Mousse, Fennel, Pickled Onion, Yarra Valley Salmon Pearls 5ea
Rare Beef, Truffled Manchego Custard, Red Onion Jam 4ea
Fremantle Sardines, Smoked Tomato, Roast Garlic, Aioli, Herbs 4ea
Bar Snacks
Warm Mixed Olives 8
Crumbed Green Olives stuffed w/ Manchego 12
Braised Lamb Empanadas, Aioli 4ea.
Jamon, Manchego + Potato Bombas, Mojo Picon + Aioli 4ea.
WA Scallops in the Half Shell, Yellow Curry, Thai Herbs, Fried Shallots 6ea.
Raw Plates
Tuna, Ponzu, Wasabi Mayo, Shizo, Radish, Ginger, Soy Pearls 18
Peppered Emu, Pickled Beetroot, Celeriac, Spiced Sherry, Horseradish 21
King Fish, Smoked Mayo, Jamon, Croutons, Fennel, Lemon, EVOO 19
WA Scampi, Avocado, Jalapeno, Lime, Tomato, Coriander 22
Small Plates
‘Egg in a Jar’ Truffled Hen’s Egg, Confit Duck Leg, Pommes Puree, Mushroom Ragout , Soldiers 22
Red Claw Yabby, Crispy Chicken Wings, Sweet Corn, Watercress, Tarragon + Brown Butter 28
Chargrilled Eye Fillet, Carrot, Mustard, Onion, Jerusalem Artichoke, Jus 22
New Season Mushrooms, Garlic, White Wine, Thyme, Porcini Cream, Toast 14
Steamed Asparagus, Soft Fried Duck Egg, Truffled Pecorino, Garlic Croutons 16
Chargrilled Split King Prawns, Garlic, Cider, Lemon, Herbs 20
Clams, Fennel, Saffron, White Wine, Garlic, Tomato 16
Rodriguez Bros Pan Fried Chorizo, White Beans, Spinach, Chilli, Lemon 16
Large Plates to Share
1kg Boneless Salt Bush Lamb Shoulder, Slow Roasted for 10 hours in Sheep’s Milk Yoghurt, Mastic + Lamb Stock 65
Slow Cooked Pork Belly, Cauliflower Puree, Sherry Soaked Prunes, Crackling 55
½ or Whole Free Range, Organic, Chargrilled Barossa Valley Chook, Lemon, Garlic, Fresh Herbs, Roasting Juices 28/50
Seafood of the Day served w/ Crusty Bread 75
Fresh Fish Fillet of the Day (please see the blackboard or your friendly waitperson) MP
Salads + Sides
Local Heirloom Tomatoes, Buffalo Mozzarella, Basil, EVOO 14
Roasted Chat Potatoes, Smoked Crème Fraîche, Rosemary Salt 11
Green Beans, Fried Almonds, Lemon 12
Mixed Hinterland Leaves, Fennel, Radish, Orange, Fine Herb Dressing 10
Sweet 16
Deconstructed Lemon Meringue Pie, Coconut Ice Cream, Brown Butter Crumbs
Warm Date + Apple Pudding, Rum + Raisin Ice Cream, Vanilla Butterscotch
Dark Chocolate + Peanut Butter Marquise, Hazelnut Soil, Espresso Ice Cream, Salted Caramel
Affogato – Your choice of Liquor, Vanilla Ice Cream, Espresso Shot
Cheese - A Selection of Cheeses from the Cabinet, House Condiments 28
Social Management Team
Matt Jefferson – Executive Chef and Owner
Gold Coast ‘Chef of the Year’ winner 09, 10 + 11 (current title holder)
Jake Cooley – Head Chef
Luca Giacomin – Floor Manager
Gold Coast ‘Maître d’ of the Year’ winner 11 (current title holder)
Jamie Melvin – Bar Manager