4 course Degustation Menu

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

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