CAVIAR

• 10g ars italica calvisus caviar

  80

• 10g rs italica calvisus caviar paired with 2 glasses NV pommery brut royale REIMS FRA

  116

• 20g kaviari caviar osciétre prestige

  150

• 20g kaviari caviar osciétre prestige paired with 2 glasses NV pommery brut royale REIMS FRA

  186

• 20g kaviari caviar osciétre prestige paired with a bottle NV pommery brut royale REIMS FRA

  290

OYSTERS

• HAND PICKED AND SHUCKED TO ORDER

• natural with lemon (GF, DF)

  6.5ea

• pink peppercorn, finger lime, chardonnay mignonette (GF, DF)

  7ea

• Baked oyster with sauce soubise and pancetta

  7.5ea

• kaviari caviar transmontanus PARIS FRA

  add 12 per oyster

ENTRÉE

• BYRON BAY BUFFALO BURRATA

  yellow teardrop tomato, zucchini, chilli and saffron oil, olive dust, melba sourdough toast (V)

  28

• HIRAMASA KINGFISH CEVICHE

  pickled jalapeño, pomegranate, aji amarillo citrus dressing (DF)

  32

• ROAST DUCK TORTELLINI

  miso bone broth consommè, japanese blush turnip, nasturium

  31

• SEARED WAGYU BEEF CARPACCIO

  smoked enoki mushroom, ponzu jelly, spanish onion, shiso

  30

• GRILLED ABROLHOS OCTOPUS

  palm hearts, buffalo curd, pimentón, smoked almond (GF)

  36

• GRILLED MOOLOOLABA KING PRAWNS

  red miso garlic butter, pickled seaweed

  35/46

MAIN

• MISS MONEYPENNY'S SIGNATURE FISH PIE

  ora king salmon, coral coast barramundi, mild yellow curry, squid ink cracker

  44

• BLACK TRUFFLE AND MUSHROOM RISOTTO

  local mushroom, porcini, grana padano, parmesan, chives (V, GF)

  48

• ORGANIC MIDDLE EASTERN LEMON CHICKEN

  zhoug, toum, coriander and herb salad (GF, DF)

  44

• CORAL COAST BARRAMUNDI

  burnt heirloom cherry tomato, saffron, harissa, green olive, caper (GF, DF)

  46

• MISS MONEYPENNY'S DUCK A L'ORANGE - EASTERN INSPIRED

  honey, shio koji, roasted duck breast, confit legs, raddichio, blood orange - please allow 30 minutes for preparation time when ordering (DF)

  65

• WAGYU BEEF RUMP CAP MB8+

  full blood/jack's creek, pickled onion, crispy kale, porcini emulsion, red wine jus (DF, GF)

  60

SIGNATURE SOCIAL SHARE DINING

• MISS MONEYPENNY'S DUCK L 'ORANGE - EASTERN INSPIRED

  honey, shio koji glaze roasted duck breast, confit legs, raddichio, blood orange - please allow 30 minutes for preparation time when ordering (DF)

  120

• BISTECCA ALLA FIORENTINA

  1 kg 200-day grain fed premium Kidman T-Bone, roasted cipollini onion, horseradish (GF)

  159

• ROAST LAMB SHOULDER

  garlic, oregano, cucumber raita, burnt lemon (GF)

  90

CHEFS SEVEN DISH SIGNATURE SELECTION

• CHEF’S SIGNATURE SEVEN DISH SELECTION

  a carefully curated selection of seven of miss moneypenny's signaure dishes served progressively

  115pp

• YELLOWFIN TUNA TARTARE CONE

  white soy, yuzu, kosho, sesame, tobiko (DF)

  nv charles lafitte prestige rosé       LANGUEDOC, FRA

• HIRAMASA KINGFISH CEVICHE

  pickled jalapeño, pomegranate, aji amarillo citrus dressing (DF)

• SEARED WAGYU BEEF CARPACCIO

  smoked enoki mushroom, ponzu jelly, spanish onion, shiso

  2020 levantine hill sauvignon blanc semillion      YARRA VALLEY, VIC

• ROAST DUCK TORTELLINI

  miso bone broth consommé, japanese blush turnip, nasturium

  2021 bellvale pinot gris      GIPPSLAND, VIC

• CORAL COAST BARRAMUNDI

  burnt heirloom cherry tomato, saffron, harissa, green olive, caper (GF, DF)

  2021 château la gordonne côte de provence      PROVENCE, FRA

• WAGYU BEEF RUMP CAP MB8+

  full blood/jack's creek, pickled onion, crispy kale, porcini emulsion, red wine jus (DF, GF)

  2021 john duval entity shiraz      BAROSSA AND EDEN VALLEY, SA

• STRAWBERRY AND CREAM BAVAROIS

  vanilla and white chocolate bavarois, strawberry compote, almond dacquoise

  2022 frogmore creek riesling     ICED COAL RIVER VALLEY, TAS

ON THE SIDE

• ARTISAN SOURDOUGH

  house made flavoured cultured butter (V)

  9

• TRUFFLE FRIES

  truffle oil, sea salt, parmesan aioli (V) add finely grated pecorino romano 5

  12

• ASSORTED LOCAL LETTUCE

  pomegranate, watermelon radish, cucumber, chive, lime honey pepper dressing (V, GF, DF)

  14

• BURNT DUTCH CARROTS

  pepita crumb, roasted wattleseed yoghurt, maple dressing (V, GF)

  15

• BROCCOLINI

  aleppo pepper, lemon vinaigrette, puffed wild rice (V, GF, DF)

  14

• TWICE COOKED CRISPY POTATO

  cooked in wagyu fat, garlic, chilli, rosemary (GF, DF)

  14

• TRUFFLE MASH

  Dutch cream potato, truffle cream, chives (GF)

  21

CHEESE SELECTION

• CHEESE SELECTION

  preserved fig, muscatel, pear, caramelised walnut, lavosh

  14 / 26 / 34

• WOOMBYE TRIPLE CREAM BRIE

  cow’s milk, silky texture, rich and creamy – Sunshine Coast, QLD

• OCCITANES FOURME D'AMBERT

  cow’s milk, mild and creamy in flavour with long blue finish – Auvergne, FR

• FORD FARM CAVE AGED CHEDDAR

  cow’s milk, fruity and chalky with a hint of sweetness – West Dorset, UK

DESSERT

• PISTACHIO BAKLAVA

  buffalo curd panna cotta, pistachio pashmak, rose gel, fig ice cream

  21

• MISS MONEYPENNY'S GAY-TIME

  toffee parfait, chocolate and vanilla crumble, honeycomb, malt caramel

  22

• WILD FOREST

  Veliche Belgium milk chocolate cremeux, chocolate sponge cake, cherry compote

  22

• STRAWBERRY AND CREAM BAVAROIS

  vanilla and white chocolate bavarois, strawberry compote, almond dacquoise

  21

• AFFOGATO

  vanilla ice cream with your choice of jameson, amaretto or frangelico

  19