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

 

 

Nibbles

 

 

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

 

 

 

Mains

 

 

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

 

 

 

Sides

 

 

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.