Dinner
| Three Courses 85 |
| minimum three course requirement |
Entreés
| Seared Scallops, Kohlrabi Cream, Jamón Ibérico |
| 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 |
| Junee Lamb Rump, Potato and Lamb Fat Galette, Courgette, Salsa Salmoriglio |
| Semolina Gnocchi, Braise Witlof, Burrata, Carrot, Pangritata |
| Roast Market Fish, Pea Mousse, Salad of Crystal Apple Cucumbers, Radish, Buttermilk and Sorrel |
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
| Chocolate Pavé, Cherries, Mascarpone Ice Cream |
| 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