Menu
Oysters
Raw
NATURAL / MIGNONETTE / CUCUMBER, FINGER LIME [lg]6.50
Cooked
NAM JIM DRESSING / NDUJA BUTTER AND BACON DUST [lg]7.00
Oyster caviar dip
HOUSE-MADE, TO SHARE
TOASTED SEA SALT, OLIVE OIL FOCACCIA STRIPS
18
Small Plates
SWEET & SALTY CRISPY CALAMARI, LIME CONFIT
CARAMELISED PORK BELLY BITES, CAROLINA BBQ SAUCE
AUSTRALIAN BAY LOBSTER ROLL, MARIE ROSE SAUCE
BEEF CARPACCIO, JAPANESE SPINACH SALAD, PICKLES [lg]
CHICKEN SATAY SKEWER, PEANUT CARAMEL, LIME [lg]
BRAISED TOFU, KIMCHI, KEWPIE [lg,v]
HOT AND STICKY LAMB RIBS, HARISSA [lg]
SHRIMP TOAST, LEMON TAHINI
9.50 each
Grazing
Portarlington mussels
With coconut lemongrass curry, fried garlic, shallots [lg]
17.50
Karaage chicken
Furikake Fries, Asian Slaw
17.50
Kung pao prawns
Cashew nuts, steamed rice
17.50
Lamb tagine
Moroccan couscous, whipped feta
17.50
Infinity blue barramundi
Paris mash, chilli beurre blanc
17.50
Roasted lebanese eggplant
Tomato raita, tamarind, curry leave rice [lg, v]
17.50
Classic fish and chips
Lemon, tartar sauce
17.50
Sweet
CHEFS DAILY TASTING PLATE
21
[v] – vegetarian [lg] – low gluten