Lunch
Entrées
| 2 Courses 70 |
| 3 Courses 80 |
| Snow Crab Custard, Ras el Hanout Velouté, Cauliflower, Smoked Salmon, Avrouga Caviar |
| Jerusalem Artichoke, Spinach, Truffle and Sherry Vinaigrette |
| Little Hill Farm Chicken, Parsnip, Confit Egg Yolk, Potato Pureé, Jus Gras |
| Port Lincoln Sardines, Spiced Tomato Farro, Broccoli, Charred Cavolo Nero |
Mains
| Tajima Wagyu Rump Cap, Confit Beef Karubi,Wombok, Salt Baked Beetroot, Kalettes |
| Berkshire Pork and Confit Belly, Mushroom, Chestnut, Baby Turnips, Charred Rappe |
| Chickpea Miso Glazed Cauliflower, Kimchi, Shiso Sesame Pesto |
| Roast Market Fish, Almond Cream, Broccolini, Saltbush, Caper and Raisin |
Accompaniments
| Price | |
| Salad of Fresh Peas, Broad Beans, Cos, Goats Cheese, Avocado and Yuzu Dressing |
16 |
| Triple Cooked Chips, Black Garlic Salt | 12 |
| Green Beans, Vino Cotto, Pistachios, Crispy Sage | 12 |
Dessert
| Chocolate Sponge, Blood Orange, Milk Sorbet, Black Lime |
| Three Milk and Pear Gateaux, Jerusalem Artichoke, Hazelnut |
| Coconut Rice, Plum, Pomegranate, Molasses Feuilletine, Caramelised White Chocolate |
| Cheese and Accompaniment |