All Day
Midday — Late
| Porcini mushroom croquette 4ea |
| Witlof mostarda, pickled pear, black truffle 9ea |
| Butternut pumpkin, wattleseed, lemon balm 8ea |
| Spanner crab, toasted brioche, nasturtium 10ea |
| Buffalo mozzarella, heirloom carrot, chamomile 18 |
| Whipped rainbow trout, brussels sprouts, macadamia 19 |
| Abrolhos island scallop crudo, fennel, green tomato 24 |
| Beef carpaccio, confit egg yolk, davidson plum 25 |
| Kelp gigli, moreton bay bug, arrabbiata 42 |
| Mafalde, cacio e pepe, gippsland rabbit, chestnut 38 |
| Sage gnocchi, fontina cream, kale 28 |
| Baby snapper, oyster butter, nettle 45 |
| 9+ Sher wagyu rump cap, jerusalem artichoke, mountain pepper 52 |
| Roasted chicken, wild mushrooms, fermented parsnip 48 |
| Radicchio, smoked egg, anchovy 14 |
| Roasted celeriac, green olive, basil 16 |
| Sprouting broccoli, buttermilk, horseradish 16 |
| Caramel dough sandwich, almond butter, chocolate mousse 16 |
| Rice panna cotta, rhubarb, koji meringue 16 |
| Granny smith apple, sorrel gelato, toasted buckwheat 16 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 90 per person |
| Wine Pairing 65 per person |
