hearth & SOul
Our menu is very much inspired by the generosity of nature, and it changes to incorporate the gifts of each season’s harvest. Everything we make is infused with love and sacredness. Because I’m head-over-heels in love with nature, I cook with pasture-raised animals and eggs, and as much locally sourced and/or organic produce as I possibly can. We love all the amazing people who nurture this deliciousness into being for us: Feather and Bone pasture-raised butchers, Holbrook Paddock Eggs, Pocket City Farms, Blue Wren Urban Farm, Urban Green Sydney and Zavaglia's Gourmet Produce.
Breakfast (served all day)
Oeufs en cocotte with cured pork and chives
Oeufs en cocotte = French for eggs baked in little pots. We anoint two delightful pastured eggs in a silky mix of cream and parmesan, add THE most delicious capocollo (dry-cured pastured pork), and rain down some chives. We then bake the whole dang lot until it’s bubbly and golden, and serve it with a lovely house-baked bread for dipping/mopping/slurping purposes.
$24 / Vegan option available
Farinata with braised mushrooms and fresh curd (V)
Winter calls for comforting food, and who would we be to ignore her? Farinata is comforting in the extreme: it’s a soft, thick chickpea flour pancake that hails from Italy. We spike our farinata with onion and rosemary, and bake it in a skillet until it’s good and ready. We then pile on a mix of local, sustainably farmed mushrooms, and add a tangy dollop of fresh goats’ curd. All in all, a lovely, hearty start to a snuggly winter day.
Wild-harvested diamond shell clams with green garlic butter and a hint of chilli
Green garlic is one of life’s true joys. Starting in winter and continuing through spring, young garlic shoots emerge proudly from the cool earth, carrying with them sweet garlic deliciousness, but in a slightly milder and more delicate form. I love them. Here their gorgeous flavour pairs beautifully with the sweet flesh of wild-harvested diamond shell clams, which are gathered using a technique that’s regarded as the most sustainable and environmentally friendly in the world. We give these beautiful shellfish the briefest bathe in bubbling green garlic butter, sprinkle in a light hint of chilli, and tumble the lot into your plate for to take your clammy pleasure. We’ll also furnish you with some house-baked bread so you may make the most of the garlicky remnants of sauce. Happy clamming :)
Spiced heart with labne and Fresh herbs
Try to calm yourself: the heart is merely another muscle. It pumps blood and that is all that flows through it, just like the other muscles of the animal that make up your standard steak or chop. I happen to think it’s one of the most delicious and overlooked meats around and I love to cook with it. For this beautiful dish we’ve marinated lovely pasture-raised hearts in a heady mix of spices which is far too long to list here, but includes some beautiful smoked chilies that I brought back with me from my travels in Mexico. After a lovely long brew in our spicy potion, the heart is quickly seared, tossed with piles of delicious, fresh herbs, and served hot to you on a bed of our house-made labne. It’s smoky, spicy, hearty goodness that will warm you right through. Go on, I dare you.
White Tokyo turnips with brown butter, sage and saltbush (V)
Who knew a turnip could be so delicious? These gorgeous, locally-farmed white Tokyo turnips have THE most amazing flavour - they’re delicate, fragrant and fresh. We brown them, souse them in an unctuous brown butter, and add some sage and saltbush leaves to finish. Saltbush is a native Australian ingredient, thought to have been growing here for around 9 million years (!!). It is absolutely delicious and we are very delighted to be using it on this gorgeous plate of white turnip deliciousness.
$17 / Vegan option available
Pickled eggplant with stracciatella, black salt and olive oil
There’s something so special to me about being able to see the very plants that grow our vegetables sitting snuggly in the earth that nourishes them. As a cook in the city it’s a pretty rare thing to be able to do, but thanks to the amazing folk behind Pocket City Farms in Camperdown, I can do just that with the gorgeous, organically grown eggplants that we use in this dish. Their urban farm is just down the road, which means I can trip down and gaze on all their amazing plants whenever I please, and receiving bundles of their just-picked produce is one of the highlights of my week. Their eggplants are in fine fettle at the moment, and we’ve had SO much fun pickling them in beautiful organic apple cider vinegar, garlic, fresh oregano and chilli. We serve this deliciousness with a gorgeously gooey stracciatella cheese, crunchy black sea salt, and give it all a final bathe in some divine Mount Buffalo olive oil
seared OCTOPUS with borlotti beans, lemon, olive oil and parsley
I adore octopus. Its slightly sweet flavour, still redolent of the sea, never fails to bring me joy. Our octopus is sustainably fished using specially design traps that eliminate by-catch (basically this means that other species and baby octopus are not caught by accident as a result of the fishing process). We take their adorable fat tentacles and give them a lovely sear. It’s all that’s needed to bring out their beautiful flavour and render them ready for your plate. We pile these curly creatures-pieces atop beautiful, locally grown borlotti beans which we dress with gorgeous Mount Buffalo olive oil and lashings of lovely lemon juice. Citrus shines in winter and zesty lemon is the perfect bedfellow for sweet octopus and silky olive oil. The final touch is a generous pile of fresh, vibrant parsley. A sweet, zingy seafood delight to brighten you right up this winter :)
Slow-braised lamb shoulder with rosemary, thyme, bay and barley
A Winter weather means warming dishes, and what could be more warming than tender lamb, slowly braised in a truckload of love and deliciousness. Our pasture raised lamb shoulders take a looooong, slow simmer in house-made broth, onions, garlic, thyme, bay and rosemary. We even tuck our lambies tight into their braising pot in a sweet little blanket for maximum snugness (this is called a cartouche should you wish to get technical). Once the lamb is melting and tender, we slip fat chunks off the bone and braise these once again, this time adding beautiful barley to the mix. The barley absorbs all the goodness of the lamb and broth as it cooks, and adds a pleasing toothsome element to offset the tenderness of the lamb. Hearty and nourishing, our lovely lamb will warm you right through..
Pastured Pork, bacon and winter leaf terrine with mustard sauce
This hearty hunk of pork deliciousness conjures up visions of cosy French farmhouses in the depths of winter, the lady of the farm deftly mincing a fatted pig into coarse chunks as the kitchen fire crackles behind her. We mince our pastured pork belly right here, and spike the luscious chunks with smoky pastured bacon, white wine and herbs. We then layer this heady mixture with sweet winter cabbage leaves, and give it all a lovely slow bake in a soothing water bath. The terrine bastes itself in all those porky juices as it cooks, reaching just the right level of richness. Your hot, chunky slice will arrive to you anointed with a tangy mustard sauce, the perfect foil for all that juicy pork. Close your eyes and hear the crackle of the farmhouse fire as you tuck into this delightful French classic.
$27 / VEGAN OPTION AVAILABLE
Gnocchi with broad bean shoots and a green garlic cream sauce (v)
Even though it’s winter, the earth is blessing us with some exceedingly beautiful greens right now, and this dish is very much a celebration of all this greeny goodness. Our plump gnocchi are handmade right here using beautiful dutch cream potatoes, and their soft pillowy-ness is the perfect vehicle for these lovely winter greens. Aside from cleverly bearing broad beans, broad bean plants themselves are edible (and more than that, they’re delicious). We lightly braise them in a creamy sauce that’s spiked with new season green garlic, before tumbling in your fat gnocchi. A rain of parmesan cheese over it all renders your plate ready for devouring.
SWEETIE TIME :)
Spiced sticky date pudding with butterscotch sauce and cream
Ahhhhh, sticky date pudding. So comforting, so rich, so warm, so moreish. We spice our puddings with cinnamon, clove, allspice and ginger, and serve them swimming in a velvety butterscotch sauce. A drizzle of fresh cream cuts the sweetness (really, I swear it does!), and a final rain of icing sugar sees these warming little puddings ready for your belly :)
$12 PER PIECE
I am a cheese maniac. There, I’ve said it. In black and white, so you all know the truth. I could happily never eat chocolate ever again but take my cheese and you take my soul. I have tasted many, many cheeses to bring you my personal selection of the most delicious fromages I can lay my hands on, and our current offerings are listed on our cheese blackboard in the dining room. I am of course more than happy to talk through the provenance of each one, so please let one of our staff know if you’d like me to take you through the list and I will gladly oblige. We serve our cheeses with delicious house-made compotes (ask us what’s currently on the menu), and my favourite-in-the-world-crackers: lingue de suocera or mother-in-laws’ tongues.
Crimson snow apple and wild orange mimosa
Autumn means apples, and crimson snow apples have to be some of the most beautiful and delicious in existence. Bright crimson on the outside and snow-white in the centre, their flavour really is quite exceptional. They lend themselves perfectly to this elegant cocktail, where they make the best of friends with gorgeous wild orange essence and Vedova Osolo prosecco. A fragrant and floral tipple to start your meal in just the right way.
Sparkling and Champagne
$10 glass / $46 bottle
Vedova Osolo Borga San Pietro DOCG Brut
$12 glass / $48 bottle
Tinpot Hut Sauvignon Blanc
Marlborough, New Zealand
$12 glass / $52 bottle
Polish Hill River, Clare, South Australia
$11 glass / $45 bottle
Castelli Empirica 'Fiore del Campo'
Pinot Gris/Riesling/Gewurztraminer - Frankland River, WA
LS Merchants Vermentino
Margaret River, Western Australia
Passing Clouds Chardonnay
Macedon Ranges, Victoria
$10 glass / $42 bottle
Cape Jaffa Syrah
Limestone Coast, South Australia
$11 glass / $44 bottle
La Vie en Rose Cinsault
$12 glass / $52 bottle
By Rowlee Pinot Noir
Orange, New South Wales
$12 glass / $52 bottle
Nomads Garden Nero d'Avola
$12 glass / $52 bottle
LS Merchants Red Blend (Touriga/Mouvedre/Shiraz)
Margaret River, Western Australia
Patritti Grenache Shiraz Mourvedre
McLaren Vale, South Australia
Mars Needs Shiraz
Clare Valley, South Australia
$9 glass / $38 bottle
Mars Needs Moscato
Panhead Quickchange XPA Pale Ale
Young Henry’s Lager
White Rabbit Dark Ale
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