Social eating house + bar

Natural Oysters 3ea. Mignonette + Lemon Red Chilli Nahm Jim Granita Grilled Oysters 4ea. Bacon, Worcestershire, Tabasco, Lemon Smoked Potato Foam, Leek, Salmon Caviar Fried Oysters 3.5ea. Asahi Beer Batter, Gribiche Tempura, Wakame, Soy, Wasabi Bread Soft Baguette, Crusty Panini Loaf or Rustic Ciabatta W/ French Butter + EVOO 9 Or w/ Goat’s Curd, Roast Garlic, Balsamic 12 Charcuterie Cabinet (Served w/ Soft Baguette, EVOO) Jamón Ibérico de Cebo (SPAIN) – aged 24 months100g 30 San Danielle Prosciutto (ITALY) – aged 24 months100g 20 Salumi Selection – Truffle, Fennel + Chilli 18 Wagyu Bresola, Horseradish Cream 18 Pan Fried Morcilla, Spiced Apple 18 Farm House Terrine, Cornichons, Mustard Fruits 18 House Charcuterie Selection 32 Things on Toast Hot Smoked Trout Mousse, Fennel, Pickled Onion, Yarra Valley Salmon Pearls 5ea Rare Beef, Truffled Manchego Custard, Red Onion Jam 4ea Fremantle Sardines, Smoked Tomato, Roast Garlic, Aioli, Herbs 4ea Bar Snacks Warm Mixed Olives 8 Crumbed Green Olives stuffed w/ Manchego 12 Braised Lamb Empanadas, Aioli 4ea. Jamon, Manchego + Potato Bombas, Mojo Picon + Aioli 4ea. WA Scallops in the Half Shell, Yellow Curry, Thai Herbs, Fried Shallots 6ea. Raw Plates Tuna, Ponzu, Wasabi Mayo, Shizo, Radish, Ginger, Soy Pearls 18 Peppered Emu, Pickled Beetroot, Celeriac, Spiced Sherry, Horseradish 21 King Fish, Smoked Mayo, Jamon, Croutons, Fennel, Lemon, EVOO 19 WA Scampi, Avocado, Jalapeno, Lime, Tomato, Coriander 22 Small Plates ‘Egg in a Jar’ Truffled Hen’s Egg, Confit Duck Leg, Pommes Puree, Mushroom Ragout , Soldiers 22 Red Claw Yabby, Crispy Chicken Wings, Sweet Corn, Watercress, Tarragon + Brown Butter 28 Chargrilled Eye Fillet, Carrot, Mustard, Onion, Jerusalem Artichoke, Jus 22 New Season Mushrooms, Garlic, White Wine, Thyme, Porcini Cream, Toast 14 Steamed Asparagus, Soft Fried Duck Egg, Truffled Pecorino, Garlic Croutons 16 Chargrilled Split King Prawns, Garlic, Cider, Lemon, Herbs 20 Clams, Fennel, Saffron, White Wine, Garlic, Tomato 16 Rodriguez Bros Pan Fried Chorizo, White Beans, Spinach, Chilli, Lemon 16 Large Plates to Share 1kg Boneless Salt Bush Lamb Shoulder, Slow Roasted for 10 hours in Sheep’s Milk Yoghurt, Mastic + Lamb Stock 65 Slow Cooked Pork Belly, Cauliflower Puree, Sherry Soaked Prunes, Crackling 55 ½ or Whole Free Range, Organic, Chargrilled Barossa Valley Chook, Lemon, Garlic, Fresh Herbs, Roasting Juices 28/50 Seafood of the Day served w/ Crusty Bread 75 Fresh Fish Fillet of the Day (please see the blackboard or your friendly waitperson) MP Salads + Sides Local Heirloom Tomatoes, Buffalo Mozzarella, Basil, EVOO 14 Roasted Chat Potatoes, Smoked Crème Fraîche, Rosemary Salt 11 Green Beans, Fried Almonds, Lemon 12 Mixed Hinterland Leaves, Fennel, Radish, Orange, Fine Herb Dressing 10 Sweet 16 Deconstructed Lemon Meringue Pie, Coconut Ice Cream, Brown Butter Crumbs Warm Date + Apple Pudding, Rum + Raisin Ice Cream, Vanilla Butterscotch Dark Chocolate + Peanut Butter Marquise, Hazelnut Soil, Espresso Ice Cream, Salted Caramel Affogato – Your choice of Liquor, Vanilla Ice Cream, Espresso Shot Cheese - A Selection of Cheeses from the Cabinet, House Condiments 28 Social Management Team Matt Jefferson – Executive Chef and Owner Gold Coast ‘Chef of the Year’ winner 09, 10 + 11 (current title holder) Jake Cooley – Head Chef Luca Giacomin – Floor Manager Gold Coast ‘Maître d’ of the Year’ winner 11 (current title holder) Jamie Melvin – Bar Manager