Cured salmon served with beetroot chips, dill and garlic sour cream
Buttermilk garlic marinade calamari, fried in turmeric sesame batter, paired with lime aioli, pickled bean sprouts, topped with cheddar cheese and katsuobushi
Choose your cut of steak
Red cabbage pickle
Chips
OR
Red cabbage pickle
Chips
Cream cheese, yogurt, sourcream, seasonal fruits
Butternut pumkin puree with chilli oil and kombu tuile
Charcoal grilled dry-aged barramundi with potato cream sauce, salmon roe and micro herbs
Freshly shucked oyster with tuna extract vinaigrette, Avruga caviar and chilli
Cured salmon served with beetroot chips, dill and garlic sour cream
Black Opal rib ends, charred and served in a sweet potato shell with burnt chilli sauce, grated macadamia nut and red vein sorrel
Buttermilk garlic marinade calamari, Saffron Aioli, pickled bean sprouts, topped with cheddar cheese and katsuobushi
Served with edible flowers and topped with gold sugar
Parsnip Espuma, chili oil, Salted egg yolk
Char-grilled vegetables with fermented chilli bean butter and almond.
Shitake mushroom sauce
With Layered potato
OR
Char-grilled vegetables with fermented chilli bean butter and almond.
Shitake mushroom sauce
With Layered potato
Mango banana moon with pinaq colada, vanilla whipped cream, puff pastry, meringue, lime granita and salted egg yolk
Book Online now on 1th of September Lunch & Dinner