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Our kitchen is one badass team. Lead by Chef Neale Aziz, they work out of a small unconventional kitchen that you can fully see from the Tap Room floor. Our aim is to use simple, delicious ingredients and transform them into new, flavourful experiences using a variety of fermentation, smoking and preserving techniques.


OLIVES roasted olives, chilis and rosemary, warm dates and sea salt (7.)

SWEET AND SPICY PEANUTS candied peanuts and house dried chilis (7.)

VEG + DIP always changing, our favourite seasonal vegetables with complimenting dip (7.)

BREAD + BUTTER sunflower flaxseed sourdough, house cultured butter, seasonal flowers and herbs (8.)

PICKLES + FERMENTS house made, with love (6.)

SOURDOUGH PRETZELS with aged cheddar and pickled pepper fondue (11.5)

BEEF FAT POTATOES yukon golds with dill aioli and black garlic (10.)

HUMMUS  tarragon and dill hummus, toasted pine nuts and seeds, walnut oil, greens, warm ciabatta, veg (14.)

FENNEL + GRAPEFRUIT SALAD lime dressing, tarragon, black pepper (10.)

CHARRED RADICCHIO SALAD hazelnut vinaigrette, whipped ricotta, herbs (14.)

SAVOURY PANCAKES with house sauerkraut, wildwood cheese, dill aioli (15.)

DUMPLINGS maitake mushrooms, green cabbage, smoked pork fat, pickled ginger sour cream (15.5)

CHICKEN WINGS miso maple glaze, black sesame, lime (16.)

TARTINE seasonal veg open face sandwich, served with choice:  potatoes, hummus, salad or veg+ dip (14.)

PORK BELLY SAMMY dill aioli, rebellion 1837, pickled onions, mustard, fermented chilis, served with choice of side: potatoes, hummus, salad or veg+ dip (17.)

CHARCUTERIE a choose-your-own-adventure board served with crostini, house made sourdough rye, pickles, preserves and fruit. See our charcuterie menu for today’s selection, choose 3 or 5 (21/28.)

CARBONARA house made spaghetti, smoked pork belly, pecorino, olive oil, chili, herbs (18.5)

MUSHROOM FRIED RICE house kimchi, garlic, ginger, fermented chilis, fried egg, togarashi, soy caramel, spicy mayo (16.5) add glazed pork belly (3.5) 

PIRI PIRI CHICKEN LEG house pepper sauce, herbed potatoes, radish salad, black honey (18.)