Menu
Baker Bleu sourdough 6
Sydney rock oyster, Wagonga, NSW 6
Pacific oyster, Coffin Bay, TAS 6
Raw Shark Bay scallop, buttermilk, wild fennel 9
Gazpacho with poached prawns 16
Ortiz anchovies, chilli, lemon 26
Wagyu bresaola, kohlrabi, lemon mayonnaise, capers 22
LP’s salami cotto & capocollo, guindilla peppers 26
Tuna tartare, goat's curd, green pea, mint 32
Heirloom zucchini, green sauce, pine nut 24
Ruby chard, sorrel, globe artichoke & ricotta pie 38
Grilled swordfish, smoked tomato sofrito, chilli, tarragon 48
Dry-aged duck breast, golden beetroot, blackberries, pickled walnut 52
300g O'Connor porterhouse, mountain pepper sauce 62
1.2kg Slow roasted lamb shoulder, almond, red pepper 85
Roast potatoes, confit garlic & capers 12
Cracked wheat salad, labneh, preserved lemon, barberry 13
Farm leaves, sherry vinaigrette 11
Coconut cream, strawberry granita, basil 16
Valrhona chocolate tart, vanilla ice cream 18
Baba, aged rum, crème diplomat 19
Madeleines, lemon curd 9
Selection of cheeses, quince, lavosh 28
Chef's Selection
88
Raw Shark Bay scallop, buttermilk, wild fennel
Tuna tartare, goat's curd, green pea, mint
LP’s salami cotto & capocollo, guindilla peppers
Heirloom zucchini, green sauce, pine nut
-
Slow roasted lamb shoulder, almond, red pepper
Cracked wheat salad, labneh, preserved lemon, barberry
Farm leaves, sherry vinaigrette
-
Menus are subject to change due to seasonal availability.
Coconut cream, strawberry granita, basil
-
Menus are subject to change due to seasonal availability.