The Menu

Bestseller

Sushi rice, cured salmon, pickled radish, edamame and a yuzu-kosho dressing.

Vegetarian

Charred broccolini, herbs, soft egg, toasted seeds and whipped feta with lemon oil.

For two

Saffron rice, prawns, chorizo and charred lemon — made for two, served in the pan.

Slow-cooked chicken, coconut, lemongrass, Thai basil and lime leaf. Steamed jasmine rice.

Bestseller

Blue corn tortillas, smoked chicken thigh, pineapple salsa and chipotle crema.

Crisp-battered market fish, lime slaw, pickled onion and avocado salsa.

Vegetarian

Crisp tortilla, black beans, charred corn, cotija and chilli-lime crema.

Flame-grilled beef and peppers, charred lemon, salsa verde and flatbread.

Half chicken, brined overnight, grilled over coals with lemon, garlic and thyme.

Grass-fed flank, cooked medium-rare, sharp green chimichurri and crispy potatoes.

Late night

Two smashed patties, American cheese, pickles, lemon aioli. Fries on the side.

Raw market fish, blood orange, jalapeño, sesame and cold-pressed olive oil.

Share

Warm tortilla chips, tomatillo salsa, guacamole and pico de gallo to share.

Crispy-skin salmon, charred greens, capers and brown-butter lemon sauce.

New

Warm sponge, lemon curd, crème fraîche and whatever berries are good this week.

Vegan

Sharp, cold, and made in house every morning. The best way to end anything.

Vanilla bean cream set soft, macerated strawberries and a little black pepper.