Tulip Menu

Olives 7

Oysters with seaweed vinegar – each 4.5

Salt and vinegar pork cracklings 8

Raw and pickled heirloom vegetables, macadamia 11

Chicken liver pate, chicken cracker, prune – each 7

Fried halloumi, quince, hazelnut, lemon balm – each 7

Lamb rib, smoked yoghurt, pickled celery – each 8

Cured fish, turnip, grapefruit, avocado 17

Fried School prawns, smoked garlic mayonnaise 16

Artichokes, button mushroom, grilled radicchio, fenugreek 19

Kangaroo tartare, cultured cream, fried onion, wood sorrel 19

Duck terrine, pistachio, raisin, piccalilli 19

Stracciatella, pickled oyster mushroom, leek, walnut 22

Salt baked celeriac, pickled red cabbage, burnt apple, saltbush 29

Fish, kipfler potatoes, leek, smoked mussels, sea parsley MP

Roasted chicken, savoy cabbage, caramelised onion, kohlrabi, apple, cheddar 36

Beef cheek, parsnip, pickled shallot, kale 36

Pork, fermented pepper, broccoli, onion weed, prawn vinaigrette 36

Half lamb shoulder (550g) on the bone with smoked eggplant (25 mins cooking time) 40

Whole lamb shoulder (1.1kg) on the bone with smoked eggplant (45 mins cooking time) 75

Grass fed rib eye (1Kg) with spiced butter (30mins cooking time) 100

Fried potatoes, sour cream, chive 13

Roasted pumpkin, smoked seeds, fetta, saltbush 13

Cos leaves, pecorino, buttermilk, dill 13

Fried brussel sprouts, burnt honey 13

Dark chocolate pave, thyme ice cream 15

Rhubarb and apple fool, fennel and bay 15

Iso Bombe for 2 (Bombe Alaska, almond, meringue, wattle seed ice cream) 22

Cheese (ask your waiter about our cheese selection) 13

Chef’s selection tasting menu-

2 Waves ($50pp)

4 Waves ($75pp)

6 waves ($95pp)

*2 waves only available Tuesday – Thursday