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 |