Main plates

Main Plates

John Dory in padella with fresh morel mushroom, potato, vermouth and thyme	32
Beaten Birkshire pork with asparagus, anchovy, rosemary and purple dandelion	28
Grilled grass fed rump (28 days dry aged) with fresh borlotti beans, leek and salsa verde	34
Marinated leg of spring lamb, swiss chard, broad beans s’otolio and green olive sauce	33

Sides

Yarra Valley large leaf rocket and parmesan salad with white balsamic	8
Asparagus, broad bean and pea sott’olio with mint	8
Roasted potato, garlic & rosemary	9
Asparagus, olive oil and reggiano	9