Jane Surry Hills

Freshly shucked Sydney Rock Oysters served with a vibrant mignonette made with native finger lime, shallots, and white wine vinegar.

Locally sourced barramundi, pan-seared to perfection and served with a delicate lemon myrtle-infused butter sauce and seasonal greens.

Tender lamb loin, seared and served with a tangy bush tomato chutney and sautéed warrigal greens, showcasing Australian native flavors.

A rich chocolate tart infused with the tart and fruity Davidson plum, offering a unique Australian dessert experience.

A classic Australian pavlova, elevated with the nutty, coffee-like notes of wattleseed in the meringue, topped with fresh seasonal berries.