All Day

 

Midday — Late

 

Chef’s Menu – 105 per person
Wine Pairing – 75 per person
Sydney rock oyster – 6ea
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