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Wine Bar, Bar

Brisbane City

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FRESHLY SHUCKED OYSTERS / DU JOUR - $$24
CHARRED CHORIZO WITH ROSEMARY THYME INFUSED HONEY, RICOTTA AND PISTACHIO CRUMB - $$26
SPICED LAMB RIBS WITH BURNT MAPLE, PARSLEY, HAZELNUT CRUMB AND PERSIAN FETTA - $$28
KINGFISH CRUDO WITH LEMON SOY DRESSING, CHIVE, FENNEL, MOJO PICON AND SPICED AIOLI - $$28
CRISPY FRIED CHICKEN WITH MESQUITE SPICED COAT, PARSLEY, THYME AND PONZU - $$26
CRAB AND BUG AGNOLOTTI WITH SPINACH, CHILLI, DRIED SHALLOT AND TOMATO BUTTER EMULSION - $$30
CAPE GRIME TENDERLOIN TARTARÉ WITH SPICY AIOLI, MUNG BEANS, CHIVE, CAPERS AND YOLK - $$30
DUCK TORTELLINI IN A FRENCH ONION BROTH WITH PARSLEY. CHIVE AND DRIED SHALLOTS - $$28

LOBSTER TAIL MARINATED WITH BARROW, GARLIC LEMON BEURRE NOISETTE AND SMASHED DUCK EGG PARSLEY OMELETTE - $$65
CINGHIALE AND WAGYU MEATBALLS WITH SPINACH, PROVOLONE CREAM. GARLIC, TRUFFLE PECORINO AND TOMATO SUGO - $$40
CHICKEN ROULADE WITH SPINACH SMOKED JAMON, PROVOLONE, OX HEART TOMATO AND TARRAGON HOLLANDAISE EMULSION - $$50
9+MB GRILLED WAGYU RUMP CAP WITH WHIPPED BUFFALO FETA. GREMOLATA, MOJO VERDÉ AND SMASHED PINE NUT - $$55
9+MB SEARED WAGYU RIB-EYE FILLET WITH GARLIC OYSTER FUNGI, TRUFFLE CREAM SUGO, DRIED KING BROWN AND MARROW JUS - $$55