The Fino menu uses local + seasonal produce

Monday - Friday we are offering a choose your journey sharing menu for 4 or 5 courses ONLY

3 courses Monday - Friday is a SET EXPRESS menu chosen by Head Chef Jackson Gloyne

Saturday - Sunday we are offering a 4 ($95pp) or 5 ($115pp) course set menu ONLY

Please find our vegan/vegetarian sample menu above

We have a kids menu available for $40pp for children 12 and under

Groups of 8+ must select from set menu options:

4 courses $95 per person

5 courses $115 per person

SAMPLE MENU

Fino sourdough bread + cultured butter

Additional Snacks (change daily):

Chicken wings, plum, sesame ($5 each)

Gazander oysters, mignonette (A) ($7 each / $35 ½ doz)

Pork scratching’s, lime, black pepper ($12)

Port Lincoln kingfish terrine, chervil aioli, rice cracker (A) OR

Port Lincoln kingfish crudo, celeriac, grapefruit (A)

Brussel sprouts, lentil ragout, speck

Edward’s Farm duck, beetroot, honey pear, hazelnuts

King George whiting, roasted leek, beurre blanc (A)

Gnocchi, beurre noisette, sugar snaps, asparagus

Gumshire Pork, radicchio agrodolce, soubise

Mayura Station PLATINUM Wagyu brisket, black vinegar, sugarloaf

Last savoury served with a bitter leaf salad

Add on: Wagyu fat roast potatoes ($4 per person)

Crèma catalana

Blood orange, coconut sorbet, shortbread

French toast, burnt apple, cinnamon yoghurt

Comté, marmalade, cracker