Dinner
| Three Courses 90 |
| minimum three course requirement |
Entreés
| Smoked and Glazed Pork Neck, Grilled Celtuce, Parmesan Custard, Pangrittata |
| Confit Ocean Trout, Prawn Rillette, Preserved Lemon Fennel Jam, Avruga, Ice Plant (GF) |
| Grilled Asparagus, White Asparagus Butter, Deep Fried Egg, Spiced Pistachios, Cauliflower and Mustard (Veg/GF) |
| Caramelised Chicken, Courgette, Sweet Corn, Pâté, Jus (GF/DF Op) |
Mains
| Wagyu Beef, Roasted and Pickled Cabbage, Katsuobushi Potato Butter, Barbeque Shitake, Jus (GF) |
| Roast Market Fish, Almond Cream, Charred Broccolini, Caper and Raisin Emulsion, Saltbush (GF/DF) |
| Globe Artichoke Tart, Onion Soubise, Wild Garlic, Arugula, Saba (Veg) |
| Roast and Braised Venison, Beetroot, Rainbow Chard, Rhubarb and Salted Blueberry (GF/DF) |
Accompaniments
| Price | |
| Pumpkin, Chorizo, Ras al Hanout, Spinach, Pumpkin Seeds (GF/DF) |
15 |
| Triple Cooked Chips (GF/DF) | 12 |
| Salad of Cucumber, Mache, Pickled Peppers, Stracciatella (GF) |
12 |
Dessert
| Blood Orange, Genoise, Ruby Grapefruit, Honey Mousse, Honeycomb, Macadamia (GF) |
| Slow Roasted Apple, Katifi, Brillat-Savarin, Salted Caramel |
| Mulberry, Meringue, Crèam Fraiche, Vincotto, Hazelnut Streusel (GF) |
| Cheese Plate and Accompaniments (GF Op) |
** Menu is subject to change based on market availability and seasonality