Kangaroo Tail Rillette
Slow-cooked for nine hours in roo broth, pulled and pressed with smoked bone marrow, served on charred sourdough with pepperberry aioli and pickled native plums. The dish that started the whole bistro — it was the only thing on the blackboard in 2009.
Emu Prosciutto Board
Eighteen-month cured emu breast, sliced paper-thin, with quandong jam, aged cheddar, lavosh and native thyme. Cured in-house every second Monday — when it's gone, it's gone until the next batch.
Coffin Bay Oysters
Half a dozen, shucked to order over crushed ice with finger-lime mignonette and grated horseradish. Flown in twice a week; when the boat's late, the special changes and we tell you honestly.
Kingfish, Finger Lime & Sea Herbs
Cured line-caught kingfish, finger lime pearls, sea herbs and a dash of smoked oil. Bright, clean and gone in four bites — order two, we won't judge.
Charcoal Kangaroo Loin
Pepperberry crust, smoked bone-marrow jus, charred native plums. Cooked over Mallee charcoal to medium-rare, always — ask for it otherwise and the chef will come out and negotiate.
Emu Fillet & Saltbush
Pan-seared emu fillet, saltbush butter, roasted parsnip and a quandong jus. Sweeter and richer than beef — if you've never tried emu, this is the night to fix that.
Barramundi en Papillote
Kimberley barramundi steamed in parchment with fennel, lemon myrtle and a splash of pastis, opened at the table. The paper packet arrives sealed; the smell does the rest.
Wagyu Rump Cap
MB 7+ rump cap, sliced over smoked bone-marrow potatoes with a red-wine and native pepper jus. Rich enough to share, good enough not to.
45-Day Dry-Aged Ribeye
Grass-fed WA ribeye aged 45 days in the cellar, finished over coals with bone-marrow butter and burnt onion jam. Cut for one, fought over by two.
Lamb Rack & Wattleseed
Mulgum lamb rack with a wattleseed crust, smoked eggplant and pomegranate. Cooked pink, rested properly, gone quickly.
Half Chook & Charred Lemon
Free-range half chicken under brick, wood-oven crisped, with charred lemon and chicken-fat potatoes. The Sunday roast that refuses to wait for Sunday.
Wood-Oven Pumpkin
Whole pumpkin roasted in the oven's back corner for four hours, split at the table with whipped ricotta, toasted seeds and bush-honey glaze. Vegetarians, this is your main event.
The Golden Chip
Milk-chocolate poker chip with a salted-caramel centre, dusted in gold leaf, served with a shot of cold espresso. Break it open — the caramel is the jackpot.
Pavlova Royale
Twelve-hour meringue, passionfruit curd, finger lime and double cream — built like the wheel spins: slowly, then all at once. Made for sharing; nobody ever does.
Seventy Percent, Three Ways
Single-origin dark chocolate as a mousse, a sorbet and a shard, with olive oil and sea salt. Order it with the martini and thank us later.
Brandy Snap Coffin
Old-school brandy snap rolled the long way, filled with vanilla-bean cream and macerated berries. Crack it yourself — we bring the hammer if you ask nicely.
The House Martini
Gin from the Swan Valley, dry vermouth, a whisper of olive brine and a gold-dusted olive. Stirred, never shaken — we're a bistro, not a Bond film.
Margaret River Cabernet
A south-of-Perth classic: cassis, bay leaf and that long gravelly finish. Poured by the glass so you can match it to the ribeye without committing to the bottle.
Perth Hills Chardonnay
Grown forty minutes from the front door: cool-climate, oak-kissed, all stone fruit and cashew. The house pour since our first winter.
Zero-Proof Botanical Spritz
Native mint, finger lime and verjus over ice — the designated driver's winning ticket. All the theatre of the cocktail list, none of the morning-after.
Mostly WA, always honest
Kangaroo and emu from licensed WA harvesters, fish from Fremantle boats, veg from the Perth Hills. If it didn't grow, swim or roam nearby, it needs a very good excuse to make the menu.
Twenty plates. One very good night.
Tables go fast from Thursday on. Book ahead, or roll the dice and grab a bar seat — either way, the fire's lit.
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