Planted in our Woollahra garden months ago, harvested this morning, ready for you right now. 






Iggy’s sourdough bread, housemade ricotta*, summer herbs (v)    9

Zucchini flowers, goat curd*, lemon, pine nut (v)    14 

Sweet potato scallops, tomato kasundi (v)    10

Roasted eggplant dip, crispy bits (vg)    14




Small Plates


Garden tomato, peach, oregano, aged balsamic (vg)    20 

Add Vannella burrata (v)  +9

Green asparagus, gazpacho, young almonds (vg)    24







Chermoula eggplant, citrus couscous, sunflower (vg)    30


Fettuccine*, summer peas, chilli, lemon, basil, breadcrumb (v)     30  




To Share



Whole roasted cauliflower, hazelnut, zucchini, pomegranate (vg)    60







Chiswick leaf salad (vg)    12

Seasonal greens, lemon dressing (vg)    12

Roasted carrots, salsa verde (vg)    12

Crunchy chips, ranch dip*, celery salt (v)    12



*Can be adapted to be made vegan.