All Day

 

Midday — Late

 

Chef’s Menu – 105 per person
Wine Pairing – 75 per person
Sydney rock oyster – 6ea
Porcini mushroom croquette – 5ea
Salsify, blue swimmer crab, burnt pepper – 14ea
Porterhouse tartare, cucumber, strawberry 11ea
Quail, fermented carrot, burnt honey 14ea
Gold band snapper crudo, turnip, pomegranate 25
Tiger prawns, rhubarb, watercress 24
Stracciatella, tomatillo, pecan, mountain marigold – 23
Pappa al pomodoro, green tomato, cone cabbage – 20
Pine mushroom, charred celeriac, sorrel – 22
Spaghettini, red mullet, fermented tomato, sea urchin – 47
Burnt semolina pappardelle, osso buco, macadamia, marjoram – 38
Tortelli, tarragon, kelp butter, saltbush – 36
Red emperor, mussels, borlotti beans, biquinho peppers – 56
9+ Sher wagyu rump cap, bullhorn peppers, cos lettuce – 70
Gippsland duck breast, rainbow chard, pickled grapes – 52
Cavolo nero, pine nuts, pecorino – 15
Heirloom potato, goats cheese, black garlic – 18
Dark chocolate crema, kumquat cake, coffee gelato – 18
Basil gelato, cucumber granita, milk – 18
Mozzarella mousse, plum, sage meringue – 18
Cheese 50gr/150gr – 18/45