Menu

To Start
House made baguette, WA olives  smoked cultured butter 16
Tuscan style sausage, crispy capers, olive dust, tomato chutney GFO 16
Duck liver parfait, Solerno jelly, Sittella pearls, house made lavosh  GFO 16

Entrée
Beetroots goats curd, candied hazelnut, bunya nut, DFO, GFO VEG 18
Young Chicken Bois Boudran sauce DFO, GF 22
Beef ribs, unagi, pickled daikon, soy beans, DF, GFO 22
Grilled W.A. prawns mango & chilli sauce, DF, GFO 24

Main
House made gnocchi, Persian spices, butternut pumpkin, Cambray feta VEG, DFO 32
Barbecue duck leg garlic cream, black rice, DFO 38
Picanha (Beef Rump Cap) pickle onion, campanha sauce, corn puree DFO 38
WA Fish of the day, baked with sake, miso paste, mushrooms & eggplant GF, DF 39

Sides
Pommes frites with aioli DF, GF 10
Studio Salad with freeze dried berries, balsamic chunks, kombucha dressing VEG, DF, GF 16
Broccolini, tahini dressing, DFO, GF, VEG 16

Black sesame semifreddo, white chocolate, green tea gel 17
Dulce de leche Rum & Logan ice cream, peanut, chocolate shards, guava gel 17
Affogato, double espresso, two scoops of vanilla ice cream served
with Frangelico, Café Patron Café Dark OR Café Patron Café Dark Mint 18

Cheese served with lavosh, Baguette, quince paste, muscatel, fresh fruit, GFO, VO
1 cheese 16
2 cheeses 25
3 cheeses 32

Children
Gnocchi, tomato sauce, parmesan VEG 18
Grilled fish & chips, with salad DF 18
Simmo’s ice cream, vanilla or chocolate 7

Please advise of any dietary requirements or food allergies

Menu subject to change without notice, please check with the Bistro for the latest menu 15% Surcharge applicable on Public Holidays

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