OPENING HOURS
TUESDAY - FRIDAY: 4PM-1AM
SATURDAY - SUNDAY: 1PM - 1AM
Monday - CLOSED
SOCIAL
LOCATION
Food
Menu
Plates
- 3 cheese board, house made chutney, pickles, honeycomb, flatbreads, lavosh
- ADD cured meats for $8
29
- ‘Mills Bay' green lip mussels, moules mariniére, Rioja garlic, cider, tarragon
17
- ‘Tora Collective’ Black-foot Pāua, fried till crispy, Pāua mayo, brown butter
21
- Agria potatoes, blanched, fried, served with meat onion gravy, crispy shallots
14
- Koji chicken thigh, burnt spring onion, pomegranate, sesame, cooked over charcoal
18
- Beef steak tomato salad, gazpacho burrata & fried capers, served with flatbreads (v)
20
- Corn ribs with gochujung butter, corn custard, fresh herbs & lemon dust (v)
16
- Market fish carpaccio, creme fresh, sorrel granita, fennel, black sesame & chervil
28
- House made spaghetti with octopus, ndjua, chorizo & chives
26
Plates
Pizzas
- Stracciatella, garlic butter, lemon, fermented chilli (v)
21
- White anchovy, smoked tomato, pecorino, oregano, chilli flakes
21
- Courgette, preserved lemon, walnut cream, mint (vv)
20
- Margherita, san Marzano, buffalo mozzarella, basil (v)
20
P i z z a s
Desserts
- Meyer lemon mousse, grilled peaches, fig leaf & macadamia (v)
19
- Black tahini cake, caramelised banana, whipped chocolate, brown crumb (vv)
19
D e ss er ts
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