All Day
Midday — Late
Chef’s Menu – 105 per person | |
Wine Pairing – 75 per person | |
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Porcini mushroom croquette – 5ea | |
Potato tart, smoked eel, salmon roe / oscietra caviar– 13 / 22ea | |
Kangaroo, polenta, olive, leek – 12ea | |
Quail, fermented carrot, burnt honey – 14ea | |
Gold band snapper crudo, turnip, pomegranate – 25 | |
Abrolhos island scallops, sage, artichoke– 30 | |
Stracciatella, mandarin, pistachio, rocket – 23 | |
Pappa al pomodoro, green tomato, cone cabbage – 20 | |
Jerusalem artichoke, pickled radicchio, black shallot – 21 | |
Squid ink spaghetti, spanner crab, fermented capsicum – 44 | |
Paccheri, pork & rabbit ragu, hazelnut – 40 | |
Chestnut scarpinocc, mushroom, wood sorrel – 39 | |
Rock flathead, wakame, asparagus – 52 | |
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 | |
Malt chocolate, soy caramel, milk gelato – 18 | |
Cheesecake, walnut sable, beetroot, rhubarb – 18 | |
Tonka mousse, fennel meringue, grapes – 18 | |
Cheese 50gr/150gr – 18/45 |
