Boilerhouse Kitchen & Bar

Sourdough [dfo] with fresh cultured butter and pepper berry salt |

$10

Sydney rock oysters [gf, df] with hibiscus-infused mignonette (1/2 dozen) [a] |

$42

Traditional Greek fava dip [vg, gfo, df] pickled onion, capers, crudités, sourdough |

$16

Fried fisherman’s plate [gf, df] selection of calamari, school prawns and whitebait [m] |

$28

Hiramasa kingfish crudo [gf, df] black vinegar dressing, coriander, fermented chilli [a] |

$28

Chargrilled cos lettuce [vo, gf, df] house-cured lard, manouri cheese, citrus dressing |

$16

Twice-cooked potatoes [vg, gf, df] confit garlic, parsley |

$15

Roasted Brussels sprouts [vg, gf, df] crispy chickpeas, lemon |

$15

Roasted heirloom beets [v, gf] whipped goat’s cheese, hazelnut & chive oil |

$18

Passionfruit & lime mousse tart [vg, gf, df] with pineapple compote |

$18

Apple tart tatin (baked on order) [v] with vanilla Chantilly |

$16

Cheese plate cheese selection, assorted crackers and accompaniments

$29

Battered Fish [df] |

$18

Chicken Tenders [df] |

$18