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.
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 our house-baked sourdough bread for dipping/mopping/slurping purposes.
$24 / Vegan option available
Farinata with local mushrooms and fresh curd (V, GF)
Cool spring mornings definitely hold a place for comforting food, and 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 fresh spring day.
Wild-harvested diamond shell clams with green garlic butter
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, then 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 :)
Roasted local olives with stracciatella, rosemary, olive oil and house-made sourdough (V)
These gorgeous olives were grown just down the road in Camperdown, at the amazing Pocket City Farms. We brined them here ourselves and, after a patient wait of several months, they are now plumply ready for your plate. We roast our lovely olives with delicious rosemary, and tumble them atop locally-made stracciatella cheese. If you’ve never had stracciatella, now is the time to start. It’s a heady mix of soft, stretched curds and cream - it’s silky, oozy, and seventeen kinds of wonderful. A final bathe of fragrant olive oil completes this lovely plate… almost. It would be terribly remiss of us not to provide you with some house-made sourdough bread, essential for scooping up the last of your olive-y goodness. And so we do :)
Spiced heart with labne and Fresh herbs (GF)
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.
Roasted kohlrabi with crispy leaves and a tahini miso dressing (V/GF/Vegan)
Kohlrabi is a lesser-known member of the brassica family and it contains all of the bewitching qualities of this delicious cohort of vegetables. It has a very special, slightly sweet nuttiness that intensifies beautifully when roasted. It is also entirely edible from bulb to leaf, and we use the whole vegetable in this lovely dish. We lovingly bathe our locally-grown kohlrabi bulbs and stems in organic olive oil, give them a gorgeous roast, then anoint them with lemon juice and and a handful of vibrant parsley. We pile all this goodness atop a tahini-miso dressing, which echoes the nuttiness of the kohlrabi but also features a lovely red wine vinegar zing, and finish with a pleasingly crisp pile of roasted kohlrabi leaves. A plateful of brassica love to celebrate the tail end of the cooler seasons.
Seared Octopus with spring peas, lemon and Mint (GF)
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 the 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 the curly creatures atop beautiful, locally grown spring peas which we’ve dressed with gorgeous Mount Buffalo olive oil and lashings of lovely lemon juice. The final touch is a handful of fragrant mint to finish this fresh, sweet seafood delight :)
Slow-braised lamb shoulder with rosemary, thyme, bay and barley
Whilst we’ve reached spring, there’s still very much a place for 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 and bacon terrine with mustard sauce (GF)
This hearty hunk of pork deliciousness conjures up visions of cosy French farmhouses, 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 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.
$30 / VEGAN OPTION AVAILABLE
Gnocchi with broad bean shoots and a green garlic cream sauce (v)
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 spring 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 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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