Fitzroy dining room
The Menu
A contemporary Australian menu fixed at four courses, built on texture and temperature and served in a 24-seat room in Fitzroy. The set lunch is two courses from the day's menu, Tuesday to Friday, 12:00–15:00, A$65.
SMALL PLATES
Lighter dishes open the table and are often shared across the middle, before the kitchen begins its sequence alternating texture and temperature; order them alongside the courses that follow.
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Pacific oysters, cucumber oil
Oysters served chilled and dressed with cucumber oil. A$24. A cold, clean opening to the table.
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Charred flatbread, smoked butter
Flatbread taken over the grill until charred at the edges and sent out with smoked butter. A signature plate, A$14.
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Kangaroo tartare, cured egg yolk
Kangaroo chopped raw and finished with cured egg yolk. A signature plate, A$22.
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Grilled prawns, garlic butter
Prawns cooked over the grill and served with garlic butter for dipping. A$26.
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Confit leek, hazelnut, aged cheese
Leeks cooked slowly until soft, then plated with hazelnut and aged cheese. A$18.
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Salt cod croquettes, aioli
Salt cod worked into croquettes and fried, served with aioli. A$16.
STARTERS
Focused first courses. These follow the small plates and set up the main course rather than competing with it.
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Roasted pumpkin soup, brown butter
Pumpkin roasted before it goes into the soup, finished at the table with brown butter. A$19.
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Cured kingfish, radish, buttermilk
Kingfish cured and sliced, served with radish and buttermilk. A$24. Cool and sharp against the warmer courses.
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Roasted beetroot, goat's curd, walnut
Beetroot roasted and plated with goat's curd and walnut. A$21.
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Chicken liver parfait, sourdough
Chicken livers blended to a smooth parfait and served with sourdough. A$22.
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Hand-rolled cavatelli, mushroom, thyme
Pasta rolled by hand, served with mushroom and thyme. A signature plate, A$28.
MAINS
More substantial plates, built around balance and texture. Ordering across the table is how most of these are eaten.
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Slow-roasted lamb shoulder, anchovy, rosemary
Lamb shoulder roasted slowly and served with anchovy and rosemary. A signature plate, A$42.
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Pan-seared snapper, fennel, citrus butter
Snapper seared in the pan and finished with fennel and citrus butter. A$44.
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Roasted cauliflower, tahini, pomegranate
Cauliflower roasted and served with tahini and pomegranate. A$34.
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Confit duck leg, plum, star anise
Duck leg confited until the meat comes away from the bone, served with plum and star anise. A$40.
FROM THE GRILL
Two plates finished over the grill and ordered as a main course.
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Grilled pork chop, apple, mustard
Pork chop cooked over the grill and served with apple and mustard. A$42.
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Dry-aged sirloin, bone marrow butter
Dry-aged sirloin from the grill, finished with bone marrow butter. A signature plate, A$58.
DESSERTS
Sweet final courses, with a cheese selection for anyone who would rather finish on something savoury.
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Dark chocolate tart, crème fraîche
Dark chocolate set in a tart case and served with crème fraîche. A signature plate, A$18.
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Burnt honey ice cream, toasted oat
Ice cream made with burnt honey, scattered with toasted oat. A$14.
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Roast pear, ginger, vanilla
Pear roasted and served with ginger and vanilla. A$16.
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Buttermilk panna cotta, rhubarb
Buttermilk panna cotta set in the glass and served with rhubarb. A$16.
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Cheese selection, oat biscuits
A selection of cheeses with oat biscuits. A$24.
DRINKS
On a first visit, the floor team gives a short verbal menu guide at the table before any order is taken, covering what drinks are available that night and how they are served.
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Guidance before you order
The floor team gives a short verbal menu guide before any order is taken, so a drink can be chosen against the courses rather than in advance of them.
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Chosen against the four courses
The drinks side is put together to sit with a menu that alternates texture and temperature, with a floor-team check-in after the second course. Tell the team what you are eating and what you normally drink, and they will point you to the closest match.