All Day

 

Midday — Late

 

Chef’s Menu – 100 per person
Wine Pairing – 75 per person
Sydney rock oyster – 6ea
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