DINNER
Please note our dinner menu is subject to change. Most dietary requirements can be catered for, please get in touch or leave a note of these requirements at the time of booking.
Snacks | |
Chicken skin, parfait, cherry |
10 |
Kingfish, gochujang, nori, finger lime |
10 |
Paua, ginger, seaweed |
17 |
Cheddar pão, honey, goat curd |
10 |
Salt & vinegar oyster mushroom |
10 |
Fire roasted clams, lemon, parsley |
20 |
Potato bread, butter |
12 |
Entrée |
|
King salmon, cucumber, shiso, tamarind, |
30 |
Beef cheek, daikon, Vietnamese mint |
32 |
Swiss brown, shiitake, pickled peanuts | 28 |
Quail, mandarin, grilled onion | 30 |
Octopus, chipotle, hibiscus, pickled carrot | 29 |
Mains |
|
Lamb, tomato, coriander
|
41 |
Free range chicken, rice gnocchi, mirin, enoki | 40 |
300g Aged scotch, bone marrow, salsa verde | 49 |
Snapper, chickpea, green-lipped mussel | 42 |
Pork collar, apple, fennel, capers | 40 |
Vegetables and Grains |
|
Cos lettuce, pear, salted lemon, feta
|
17 |
Tomato, bresaola, bocconcini | 19 |
Barley, mushroom, chestnut | 17 |
Cauliflower, raisin, hazelnut | 16 |
Agria, black olive, parmesan | 17 |
Kitchen Experience Tasting |
145 |
Desserts |
|
Chocolate, orange, tapioca
|
20 |
Feijoa, white chocolate, crème fraiche |
20 |
Lemon, rhubarb, honeycomb |
20 |
Coconut, berries, verjus |
20 |
Petit fours
|
|
Salted caramel macaroon
|
5 |
Passionfruit jelly | 5 |