All Day
Midday — Late
| Chef’s Menu – 100 per person | |
| Wine Pairing – 75 per person | |
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| Porcini mushroom croquette – 5ea | |
| Zucchini flower, smoked rice, beetroot, hazelnut – 9ea | |
| Porterhouse tartare, cucumber, strawberry – 9ea | |
| Quail, fermented carrot, burnt honey – 14ea | |
| Swordfish crudo, celery, nasturtium – 25 | |
| Tiger prawns, rhubarb, watercress – 24 | |
| Stracciatella, pear, verjus, chestnut – 22 | |
| Pappa al pomodoro, green tomato, cone cabbage – 20 | |
| Spaghettini, tommy ruff, fermented tomato, sea urchin – 48 | |
| Burnt semolina pappardelle, osso buco, macadamia, marjoram – 38 | |
| Tortelli, tarragon, kelp butter, saltbush – 36 | |
| John dory, fennel, pomelo, trout roe – 48 | |
| 8+ Westholme wagyu rump cap, native thyme gremolata, beans – 76 | |
| Koji cured pork loin, broad bean, freekeh – 48 | |
| Mixed leaves, herbs, ricotta – 15 | |
| Asparagus, vermouth zabaione, sorrel – 22 | |
| Heirloom potato, goats cheese, black garlic – 18 | |
| Dark chocolate ganache, fermented blackberry, olive oil gelato – 18 | |
| Basil gelato, cucumber granita, milk – 18 | |
| Pepperberrry panna cotta, macadamia sable, mango – 18 | |
| Cheese 50gr/150gr – 18/45 |
