Menu
What’s on the fire
Our menu changes with whatever’s best this week. Here’s a taste of what’s coming off the coals right now.
01
Snacks
To start, or with a drink at the bar.
Wood-fired flatbread
V
$9
Smoked butter, sea salt, rosemary
Oysters, burnt lemon
GF
$32
Six oysters, charred lemon, shallot vinegar
Coal-roasted carrots
V, GF
$14
Whipped feta, honey, toasted seeds
02
Small plates
Made for sharing.
Kingfish crudo
GF
$26
Ember-blistered chilli, finger lime, olive oil
Beef tartare
$27
Smoked egg yolk, pickled mustard seeds, rye crisp
Charred leeks
V
$19
Hazelnut romesco, aged sheep’s cheese
03
From the fire
Cooked over ironbark coals.
Dry-aged ribeye, 500g
GF
$89
Bone marrow butter, salsa verde
Half chicken
GF
$46
Brined, spit-roasted, smoked garlic jus
Market fish
GF
MP
Whole fish over coals, brown butter, capers
04
Sides
For the table.
Duck fat potatoes
GF
$14
Rosemary salt, aioli
Bitter leaves
V, GF
$13
Pear, walnut, sherry dressing
05
Desserts
Something sweet to finish.
Burnt honey tart
V
$18
Crème fraîche, bee pollen
Strawberries over embers
GF
$17
Smoked cream, black pepper meringue
Dark chocolate
V
$18
Olive oil, sea salt, sourdough crumb
06
Cocktails
Shaken, stirred and smoked.
Ember Negroni
$24
Smoked gin, vermouth, Campari
Last Light
$23
Mezcal, blood orange, rosemary
Garden Spritz
$21
Aperitivo, cucumber, sparkling wine
Feed me
Let the kitchen choose, $95 per person.
Six courses for the whole table. Add matched wines for $65.