All Day
Midday — Late
Chef’s Menu – 105 per person | |
Wine Pairing – 75 per person | |
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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 |
