Our Menu
Lunch from 12.00pm.
Dinner from 5pm.
Snacks and drinks welcome any time.
Spring 2026
Roundtable Supply Co slow ferment baguette with butter or Rio Vista EVOO 3pp
Basket of savoury Comté gougères 10 (for 6)
Whipped duck liver parfait on brioche fingers 9 ea
Nicoise inspired Pissaladière soldier with caramelised onion, olive & anchovy 5 ea or 16 for 4 V Opt
Tartlet of K&R cherry tomatoes with Vincenzo’s stracciatella & black olive caramel 16 Veg GF
House-made Breton sausage on potato galette with calvados macerated apple 11 GF
Let Chef decide 4 courses $80 (PP) (includes still & sparkling water)
Please let us know of any dietary restrictions before ordering.
All prices include 10% Goods & Services Tax
All card payments attract a 1.5% surcharge
We have a 10% higher wages surcharge on Sundays
Potato rösti with fried celeriac & mustard crème fraîche & Aquna Gold sustainable Murray Cod caviar 17 GF Veg Opt
Kinkawooka mussels cooked Creole style with tomato, ginger, turmeric & chilli 18 GF Opt
Poached asparagus with salted egg yolk sauce & rye crumb 29 Veg GF opt
Charred Choice mushrooms with chicken fat butter, whipped goats curd & pickled shallots 31 Veg GF
Charred cauliflower with roasted leaves, skordalia, herb & champagne vinaigrette 36 V
Yellow fin whiting fillets panfried with poached leek & fennel 49 GF
Ricotta gnuddi & Wunderbar lamb neck ragout 29/38
Grilled, boneless FR chicken with sweetcorn purée, pickled snake chilli & curry leaf jus 42 GF
Coorong Black Angus striploin (280g), café de Paris butter & hand cut chips 52 GF
Slow roasted Shawarma spiced Wunderbar lamb shoulder with tahini sauce & pomegranate (perfect to share for 3-4) 130 GF
Coorong Black Angus Rib-Eye & Béarnaise sauce (600g bone-in-great for 2) 130 GF
K&R miso roasted baby carrots 14 V GF
Fried potato scratchings 16 Veg GF
Steamed market veg with butter 14 Veg GF
K&R salad greens & soft herbs with buttermilk vinaigrette 14 Veg GF
Parisian style flan with berry coulis 16 Veg
Hive door honey mousse with crème fraîche & honey tuile 16 Veg GF
Veliche Belgian SO hot chocolate fondant with vanilla & coconut ice-cream 17 V
Selection of cheese and accompaniments to share 34 Or, per cheese 13
Committed to sustainability through:
Waste Management: Reducing landfill by 90% by diligently, composting, recycling and sorting.
Community & Social Engagement: Partnering with
Westcare Centre to give back to our community through donations (food & time).
Employment: Valuing fair pay, sustainable hours, work-life balance & training of staff to foster enduring careers.