MENU

Our food menu is based around a custom-made charcoal grill and smoker, quality local produce and Basque inspired cuisine.

PINTXOS

MOUNT ZERO OLIVES

Warm Ligurian Olives, fried chickpeas (GFO, V, Ve) - 8

OYSTER

Natural (GF) - 1/2 Doz 36

- Doz 66

GILDA

White anchovy, green olive, guindilla pepper(GF, VeO) - 8 each

CROQUETA

Leek croqueta, leek ash aioli (V) - 5.5 ea

CHORIZO STUFFED DATE

Pancetta, garlic aioli (GF) - 9 ea

CHICKPEA BUNUELO

Sumac yoghurt, sesame, eggplant (GFO, V, VeO) - 8 ea

PATATAS PAVE

Wagyu bresaola, egg yolk emulsion, black pepper (GF) - 10 ea

BOQUERONES

White anchioves, Espelette pepper, chives (GF) - 16

SMALL PLATES

SERRANO JAMON

La Hoguera 18-month Gran Reserve, pickled melon (GF) - 28

SAISON WAGYU SALAMI

Pastrami cured Wagyu beef, guindilla pepper (GF) - 29

BERBEO CHORIZO SAUSAGE

Pork chorizo, chimichurri (GF) - 26

CRISPY CALAMARI

Australian calamari, black garlic aioli (GFO) - 28

THAT’s AMORE BUFFALO HALOUMI

Burnt honey, Aleppo pepper, fine herbs (GF, V) - 29

SMOKED AUSTRALIAN KING TROUT

Cucumber, horseradish crème, dill (GF) - 34

SPRING SALAD

Asparagus, butter beans, Humble Pleasure feta, almonds (GF, V, VeO) - 25

LARGE PLATES

SMOKED CHICKEN

House smoked half chicken á la grecque dressing (GF) - 46

ROCKLING EN PAPILLOTE

Espelette & garlic butter, fennel (GFO) - 54

WESTERN PLAINS PORK BELLY

Charred sugarloaf, spiced honey jus (GF) - 52 

PARILLA - CHARCOAL GRILL

WHOLE MARKET FISH

Cooked over charcoal, traditional condiments (GF) - MP

ALTAIR MB2+ FLANK 250g

Tasmanian grass-fed wagyu 250g (GF) - 52

CAPE GRIM MB2 PORTERHOUSE

Tasmanian grass-fed angus 300g (GF) - 68

O’CONNOR MB3 SCOTCH FILLET

Victorian grass-fed angus 300g (GF) - 79

SIDES

CHARCOAL BREAD

Basque-style flatbread (GFO, Ve) - 10

FRIES

Celery salt, chipotle & lime aioli (V, VeO) - 14

ROCKET SALAD

Fennel, Manchego, PX dressing (GF, V, VeO) - 15

PATATAS BRAVAS

Potatoes, romesco (Ve, GFO) - 16

COAL ROASTED PUMPKIN

Burnt butter yoghurt, raisins (GF, V, VeO) - 16

SEASONAL VEGETABLES

Za’atar, tahini yoghurt (GFO, V, VeO) - 17

SWEET

BASQUE CHEESECAKE

Baked Basque-style cheesecake (V) 17
+ Add ice cream scoop 5
+ Add Pedro Ximenez sherry (30ml) 7

APPLE TARTA TATIN

Caramalised apples, puff pastry, vanilla crème (GF, VeO) - 18

CHOCOLATE BOMBE ALASKA

Raspberry, hazelnut, Italian meringue (GF, VeO) - 21

GIGI’S GELATO

Selection of gelato or sorbets (GF, Ve) - 7 per scoop

KIDS MENU

All dishes served with a choice of chips or salad

SEBASTIAN KIDS BURGER
Beef patty, cheddar cheese, (GFO) - 16

FISH BITES
Crumbed local fish, tomato sauce - 16

KIDS STEAK
Black Angus minute steak (GFO) - 18

KIDS CHICKEN
Crumbed chicken tenderloins, tomato sauce - 16

KIDS DESSERTS

POLVERONES
Almond biscuit, candied almonds, dulce de leche (GF, V) - 6

ICE CREAM SUNDAE
Vanilla ice cream, wafer, sprinkles (GF, V) - 9