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 |
