Dinner
| Three Courses 85 |
| minimum three course requirement |
Entreés
| Seared Scallops, Kohlrabi Cream, Jamón Ibérico |
| Asparagus, Comté Mousse, Eschallots, Wild Garlic, Grain Mustard |
| Crepinette of Redgate Farm Duck, Foie Gras, Mushroom, Beetroot, Spinach, Salted Rhubarb |
| Murray Cod and Smoked Eel Rillete, Cultured Cream, Avruga, Salt and Vinegar Potato Crisp |
Mains
| Slow Cooked Beef Short-Rib, Braised Turnip,Purple Spring Onion, Mushroom Emulsion |
| Junee Lamb Rump, Potato and Lamb Fat Galette, Courgette, Salsa Salmoriglio |
| Semolina Gnocchi, Braise Witlof, Burrata, Carrot, Pangritata |
| Market Fish, Congee, Globe Artichoke, Shitake, Spring Greens |
Accompaniments
| Price | |
| Mixed Leaf Salad, Kohlrabi, Celery, Buttermilk Dressing |
10 |
| Triple Cooked Chips, Black Garlic Salt | 12 |
| Green Beans, Vino Cotto, Pistachios, Crispy Sage | 12 |
Dessert
| Salted Hazelnut Chocolate Parfait, Blood Orange |
| Caramelised Pineapple, Banana, Clotted Cream, Spent Pastry and Macadamia Crumb |
| Coconut, Sago, White Peach, Mango, Palm Syrup |
| Cheese and Accompaniments |
** Menu is subject to change based on market availability and seasonality