we butcher in house daily, therefore availability cannot be guaranteed
Carefully selected from some of Australia’s top farmers, our meat is cooked over our custom built
Fenwesco open woodfire and charcoal grill utilising native hardwoods and locally sourced Gidgee
charcoal.
GF scotch fillet / dijon mustard, onion & chilli jam 69
(Gippsland region VIC) grass fed MB4+ Angus X Hereford, southern ranges 300gm
wine suggestion: grenache / shiraz / cabernet
steaks served with your choice of sauce
red wine jus, chimichurri, mushroom truffle extra sauce $2
‘A progression of beautiful local ingredients where texture, flav our and sustainability are
paramount. Our produce driven menu presents a fine, Australian fusion cuisine, reflecting the
bounty of Australia and Tropical North Queensland’
“We are focused on getting the best quality produce and simplicity is key. We do not want to
interfere too much with an already perfect product.”
barramundi fillet / coconut curry, sauteed cabbage and
bean sprouts, mixed herb salad, crispy shallots + sesame seeds gf, df
standard wine: paul nelson”Le Viandier” arnies
premium wine: aphelion ‘pir’ chenin blanc
chefs’ selection dessert
standard wine: riesling freak no.7 fortified riesling
premium wine: glen garvald late harvest marsanne
$125 per person
$149 with standard matched wines
$169 with premium matched wines
Zinc requests patrons with food allergies or other dietary requirements to please inform their waiter prior to ordering, we will
endeavour to accommodate your dietary needs, however we cannot be held responsible for traces of allergens.
Not all ingredients listed.
