Please note that menu items and pricing may change without notice.
Let us know when you book if you have any allergies or dietary requirements and we will make sure you are catered for.

For further information fill out the enquiry form or give us a call and we can help you out.
There is a 15% service charge is applied on all ACT public holidays.

A LA CARTE LUNCH
A LA CARTE DINNER and DIETARY MENUS
DESSERT MENU
HAPPY HOUR MENU


Below are the set menu options. When you book for a group of 6+ you are required to dine on a set menu OR if you prefer a liquid meal we can agree to a minimum spend for the table. We are happy to create a bespoke menu for your reservation too.

Pre book our Such and Such menu to receive a complimentary glass of prosecco or non alcoholic drink. This is for tables of 1- 5 guests.

  • This menu is for those looking to dine for a quick lunch. This can only be booked from 12pm – 2:30pm.

    SAMPLE MENU $55pp
    menu may change without notice.

    Fish burger, zuni pickles and chips

    Honeycake with macadamia and dulce de leche cream
    A scoop of ice cream or sorbet 

  • Please note this menu is for 1.5 hours unless otherwise confirmed. If you are looking to dine on a 1 hour time limit we suggest booking the in and out or ordering from the a la carte menu.

    SAMPLE MENU: $85pp
    menu may change without notice.

    John Dory rillette with olive gremolata and endive

    Burnt zucchini bucatini with provolone
    Sourdough flat bread with garlic toum and za’atar

    Chauvel wagyu flap smoked garlic and sesame 220g
    Chips and aioli

    Honey cake with macadamia and dulce de leche cream

  • All guests that pre book this menu receive a complimentary glass of prosseco, or non alcoholic drink.

    If you are looking for the full experience we suggest booking this set menu. This is a collection of our favourite dishes presented in a shared style.

    SAMPLE MENU: $115pp
    Menu may change on the day

    A Merimbula Appellation oyster with tabasco and lemon.
    Hash brown prawn toast with ginger and shallot.
    Sourdough flat bread with garlic toum and za’atar.

    Chicken and prawn noodle salad with chilli crunch.

    Berkshire pork belly in taco spice with wombok.
    Creamed corn with crème fraîche, olives and orange
    A green salad with roasted cashew, fermented celery and greek yoghurt

    Honeycake with macadamia and dulce de leche cream
    Liquorice cake with cardamom ice cream