OPEN FLAMES, HOT COALS, INCREDIBLE LOCAL PRODUCE
"Matilda is a visual and sensory journey, and a true labour of love for me — it’s named after my daughter, after all. The kitchen is fuelled by open fire and hot coals, delivering great food, strong design and a feeling of comfort and warmth." – Scott Pickett
Experience the essence of Matilda's culinary philosophy with our new shared-style menu. Rooted in wood-fired cooking, highlighted by native Australian ingredients and driven by the best local produce. Share, savour and enjoy together.
VEGAN AND VEGETARIAN OPTIONS ALSO AVAILABLE, CAN ACCOMMODATE DIETARIES.
SHARED-STYLE DINNER
PACIFIC OYSTERS Champagne vinegar, mignonette — 3|21 6|40
BONE MARROW OYSTER Smoked beef fat — 10
HOUSE FOCACCIA Extra virgin olive oil, kecap manis — 4
SARDINE ON TOAST Smoked aioli — 12
GRILLED SCALLOP Ginger, spring onion, dashi butter — 14
CHEDDAR CUSTARD TOAST Culatello — 12
TARTLET OF BEEF TARTARE Anchovy and onion cream — 12
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WOOD ROASTED BUTTERNUT Tahini curd, gochuchang, pomegranate — 24
THAT'S AMORE STRACCIATELLA Beetroot, pickled plum, sumac — 28
KINGFISH CRUDO Grilled shishito pepper, cucumber, buttermilk — 36
WA OCTOPUS Pangrattato, smoked aioli, spiced tomato — 30
SMOKED SALTBUSH LAMB RIBS Black vinegar, chilli, lime — 25
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WOOD ROASTED CAULIFLOWER Golden raisin salsa, vadouvan, crispy shallot — 38
HUMPTY DOO BARRAMUNDI Smoked mussels, coconut, corn, curry leaf — 50
GRILLED SPATCHCOCK Harissa, labne, pickled chillies — 50
DRY AGED LODDON FARM DUCK Burnt honey, blackberries, pickled radicchio — 74
STEAKS FROM OUR WOODFIRED GRILL:
Choice of red wine or pepper sauce
300G KOJI AGED GALICIANA SIRLOIN — 65
250G MB6+ BLACK OPAL WAGYU RUMP CAP — 76
600G 28 DAY DRY AGED CAPE GRIM RIB EYE — 165
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ROAST DUCK FAT POTATOES Smoked sour cream, chives — 18
FIVE TALES FARM MIXED SALAD LEAVES Heritage radish — 15
GRILLED ZUCCHINI Salsa verde, whipped sunflower — 18
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PINEAPPLE TARTE TATIN Coconut sorbet — 22
BRÛLÉED BASQUE CHEESECAKE Rhubarb, eucalyptus, crème fraiche — 20
WHIPPED RICOTTA CREAM Olive oil cake, blueberries, pine granita — 20
FEED ME MENU - 105PP
Scallop, dashi butter, spring onion
Cheddar custard toast, culatello
-
Focaccia, extra virgin olive oil, kecap manis
Stracciatella, beetroot, pickled plum, sumac
Lamb ribs, black vinegar, chilli, lime
-
MB6+ pure black wagyu bavette
Seasonal leaves, smashed chat potatoes
28-day dry aged ribeye upgrade +40pp
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Brûléed basque cheesecake, rhubarb, crème fraiche
GROUP FEED ME MENU - 105PP
For group bookings of 7+ people
Focaccia, extra virgin olive oil, kecap manis
Stracciatella, beetroot, pickled plum, sumac
Kingfish, buttermilk, apple, banana peppers
Lamb ribs, black vinegar, chilli, lime
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MB6+ pure black wagyu bavette
Grilled spatchcock, labne, harissa, pickled peppers
Seasonal leaves, smashed chat potatoes
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Brûléed basque cheesecake, rhubarb, crème fraiche
10% surcharge applies on Saturdays & Sundays.
Please inform the service team of any dietary requirements or food allergies. We cannot guarantee that food items will be completely free of allergens due to the potential of traces
BRUNCH
BREAKFAST
8.30am – 2.30pm
A SIMPLE START Sourdough toast, butter and preserves — 10
FREEDOM OF CHOICE Poached, fried or scrambled eggs on sourdough toast — 14
MR P’S Bacon & fried egg roll, Mr P’s brown sauce— 16
SUPER GREEN Quinoa, kale, spinach, boiled egg, avocado, pickles — 26
+smoked salmon 7
SPICY START Scrambled eggs, mushroom xo, crispy chilli oil, pickled enoki, toasted sourdough — 24
AFGHAN EGGS Spiced tomato, labneh, white beans, fried eggs, zhoug — 24
FLORENTINO Two poached eggs, hot smoked salmon, spinach, english muffin, brown butter hollandaise — 29
THE BIG BANGER Crisp bacon, cheese kransky, spinach, roast tomato, field mushrooms, poached eggs — 28
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IN THE WINGS
ROAST TOMATO | SPINACH | MUSHROOMS — 7
GRILLED BACON | CHEESE KRANSKY | HALF AVO — 8
POACHED EGG — 3
LUNCH
12.00pm – 2.30pm
HOUSE FOCACCIA Extra virgin olive oil, kecap manis — 4
PACIFIC OYSTERS Champagne vinegar, mignonette — 3|21 6|40
GRILLED SCALLOP Ginger, spring onion, dashi butter — 14
KINGFISH COLLAR Peri peri, smoked aioli, lime — 18
WOOD ROASTED BUTTERNUT Tahini curd, gochuchang, pomegranate — 24
THAT’S AMORE STRACCIATELLA Beetroot, pickled plum, sumac — 28
SMOKED SALTBUSH LAMB RIBS Black vinegar, chilli, lime — 25
PARMESAN GNOCCHI Vadouvan, wild mushrooms, curry leaf — 32
GRILLED SPATCHCOCK Pumpkin romesco, spigarello, mustard sauce — 38
CAPE GRIM BEEF BURGER Scamorza cheese, smoked slaw, tomato and chilli jam — 28
+bacon 6.5
ALTAIR WAGYU BEEF CHEEK AU POIVRE jerusalem artichoke, shallot salad — 40
SHOESTRING FRIES, SMOKED AIOLI — 14
BITTER LEAVES, BURNT CITRUS DRESSING — 16
GRILLED ZUCCHINI, SALSA VERDE, WHIPPED SUNFLOWER — 18
