littlekitchen Menu

Today's Sydney rock oysters  4 each
Organic lemon

Chilled Yamba king prawns  28
Horseradish cocktail sauce

 Niçoise salad  22
Confit tuna, green beans and olives

Caesar salad  20
Shaved parmesan, pancetta and herb croutons

Chicken Caesar salad  24

Angus beef burger  28
Fontina cheese, fried onions and duck fat fried potatoes

Club sandwich  24
Grilled chicken breast, bacon, egg and lettuce

 Fried king crab cakes  18
Hot mustard remoulade

Soft shell crab tortilla roll  20

Orecchiette  24
Mushrooms, thyme and parsley

Linguine  26
King crab and cherry tomatoes

Toasted fregola cooked as a risotto  26
Scallops, asparagus and pork floss

Beer battered flathead fillets  28
Duck fat fried potatoes

Wood roasted barramundi fillet  40
Organic lemon

Executive Chef, Andrew McKee

*Prices and menu items are subject to change

GRILL

'Rangers Valley' 400 day grain fed F1 Wagyu beef rump MS7+ 250g  48

'O' Connor' pasture fed Black Angus beef tenderloin  45

'Rangers Valley' 300 day grain fed beef sirloin 250g  45

'O'Connor' pasture fed Black Angus beef rib eye 450g  49

SIDES  9

Wood roasted King Edward potatoes with rosemary, pancetta and garlic

Duck fat fried potatoes

Cumin roasted organic carrots

Wood roasted mushrooms with macadamia nuts and sherry vinegar

Sautéed spinach

Rocket salad with fresh pear and shaved parmesan

Mixed organic leaves with Lakelands Frantoio olive oil and lemon

DESSERT

Orange and Grand Marnier crème brûlée  14

Apple pound cake  14

Lemon cheesecake  14

Chocolate macaroon  14
Gelato

Selection of gelato and sorbet  17

Seasonal fresh fruit  14

Selection of Australian cheeses  27

Pastry Chef, Fabien Berteau

 *Prices and menu items are subject to change.

Littlekitchen Menu