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Chef's menu

Chef's Menu

Seven Courses

 

Marinated beetroot with goats curd,
cabernet sauvignon vinaigrette, toasted pine nuts

 

Seared yellow fin tuna,
white radish, yuzu, enoki mushrooms, black garlic

or

Applewood smoked kingfish,
fennel purée, pickled celery,
globe artichoke, finger limes

 

Pan seared scallop,
caramelised kelp, samphire, mussels,
Champagne

or

Seared leg of rabbit,
jicama, green olive,
almond and brown butter vinaigrette

Menu Prestige list

Pan roasted barramundi,
butternut squash, compressed cucumber,
pumpkin seeds

 

Lamb cannon and shoulder,
cauliflower purée,
anchovy, stinging nettles

or

Ox “tongue and cheek”,
caper and raisin, carrots,
horseradish pomme purée

 

Exotic fruit vacherin,
passion fruit and banana sorbet

 

maze “lamington”, rosella jam

 

$110.00 for seven courses

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.