Public

Public

Restaurant Menu

Starters

Sweet potato and miso soup with piquillo peppers, shichimi and lotus chips   9.00  

Salad of braised fennel, kalamata olives, tangerines and cotija cheese with smoked almonds and sun-dried tomatoes 10.00sm / 18.00lg

Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with a pomegranate molasses and avocado oil vinaigrette10.00sm / 18.00lg Mushroom ceviche with miso aubergines and a ginger ponzu sauce9.50

Marinated white anchovies on quinoa croquettes with spicy saffron aioli 9.50

Grilled scallops with sweet chili sauce, creme fraiche and green plantain crisps   14.50

Fried Coromandel oysters with shiso, sansho pepper and wasabi-yuzu dipping sauce   14.50 

Pan-seared foie gras on spiced French toast with pineapple chutney, maple glaze and crispy bacon  18.00 

Cured wild boar with Australian salt-packed olives, caper berries and crostini  12.00 

Grilled veal tongue, aubergine-cumin relish, seed cracker and roasted garlic yogurt11.50 

Mains

Spicy Thai pumpkin curry with pickled cucumber relish, grilled miso flatbread and a snow pea, bean sprout and lime leaf salad    19.00     

Pan-fried skate and tandoori prawn with ginger braised Napa cabbage, Asian pear and Punjabi cashew sauce   24.00     

Pan-seared Tasmanian sea trout on roasted parsnips, chorizo, and brussel sprouts with sherry braised onions and quindilla gribiche25.00  

New Zealand snapper on wasabi-boniato mash with poached conch, pickled ginger, and yao choy26.50    Roast duck breast, bok choy, and cassava chips with sesame soy dressing and pickled chilies  26.00   

Roast lamb sirloin on crispy goats cheese polenta with saffron braised baby vegetables and minted yogurt23.00   

Roast New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde        26.00  

Snail & oxtail ravioli with pickled shiitake mushrooms, oven dried tomatoes, and smoked paprika oil 24.00   

Sides

Steamed Edamame   6.00        Green leaf salad    7.00    

Charred asparagus with lemon miso vinaigrette 8.00    

Celeriac, roasted garlic, and scallion mash 5.00 

 

 

PLEASE NOTE: All menu items and prices are subject to change.



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