Dinner
| Three Courses 90 |
| minimum three course requirement |
Entreés
| Seared Scallops, Corn, Tomato, Consommé, Puffed Rice |
| Soy Roasted Eggplant, Tomato, Burrata, Basil Oil, Garlic Chips |
| Barbecued Quail, Glazed with Chickpea Miso, Moghrabi, Shitake, Water Spinach and Fushimi Pepper |
| Murray Cod and Smoked Eel Rillete, Cultured Cream, Avruga, Salt and Vinegar Potato Crisp |
Mains
| Grass Fed Manning Valley Scotch Fillet, Smoked Beef Cheek, Snake Beans, Grilled Onions and Mustard Sauce |
| Redgate Farm Duck Breast, Mushroom, Chestnut, Baby Turnips, Charred Rappe |
| Smoked Celeriac, Gruyere Custard, Leek, Black Garlic, Chive, Wild Garlic Oil |
| Roast Market Fish, Pea Mousse, Salad of Crystal Apple Cucumbers, Radish, Buttermilk and Sorrel |
Accompaniments
| Price | |
| Salad of Beetroot, Pickled Mushrooms, Eschallots, Triveso |
10 |
| Triple Cooked Chips, Black Garlic Salt | 12 |
| Green Beans, Vino Cotto, Pistachios, Crispy Sage | 12 |
Dessert
| Cassata Semifreddo, Lemon, Sable, Crème Fraiche |
| Almond and Orange Blossom Baklava, Caramelised Figs, d’Argental Cheese Mousse |
| Coconut Rice, Plum, Pomegranate, Molasses Feuilletine, Caramelised White Chocolate |
| Cheese and Accompaniments |
** Menu is subject to change based on market availability and seasonality