All Day
Midday — Late
| Chef’s Menu – 105 per person | |
| Wine Pairing – 75 per person | |
|
|
| 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, tomatillo, pecan, mountain marigold – 23 | |
| 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 | |
| 9+ Sher wagyu rump cap, bullhorn peppers, cos lettuce – 69 | |
| Gippsland duck breast, rainbow chard, pickled grapes – 52 | |
| Cavolo nero, cucumber, pecorino – 15 | |
| Tomato, smoked eggplant, lovage – 22 | |
| 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 |
