Oysters

Six freshly shucked Sydney rock oysters with shizo and a Japanese plum and yuzu dressing

Burrata

Cow's milk burrata with charred baby artichokes, golden beetroots, sour dough toast and shaved white truffle*

Kampachi

Sashimi of kampachi with pickled octopus, volcanic salt, samphire and a basil and mango sauce

Consomme

Peking duck consommé with duck dumplings, shaved abalone and mushrooms

Rabbit

Pressed terrine of rabbit with smoked eel, foie gras, green asparagus and zucchini blossoms

Pork Belly

Kurobuta pork belly with a pork croquette, muntries and star anise

Scorched Onion

Baked onion with chickpeas, baba ganoush, warrigal greens and a tahini dressing**

Salmon

Seared fillet of king salmon with white asparagus, herb farfalle and tomato fondue

Bass Grouper

Steamed fillet with Carrasco jamon, brandade, puffed quinoa and pine nuts

Chicken

Roasted breast and leg with baked pink fir potato, pancetta, crushed peas and thyme jus

Pie

Duck and pea pie with pea purée

Lamb

Slow cooked lamb neck with dukkah, harissa, eggplant and romesco sauce

Beef

Char grilled sirloin with summer vegetables, bone marrow and salsa verde

Mixed leaf salad

Salad of iceberg lettuce, roasted tomatoes and a blue cheese dressing

Salad of watercress, witlof, pecorino, pear and a walnut vinaigrette

Steamed broccolini with a lemon and anchovy dressing

Truffled potato mash

Seven course tasting menu

Available upon request; Per person for food only / Per person paired with matching wines

Oysters

Six freshly shucked Sydney rock oysters with shizo and a Japanese plum and yuzu dressing

Burrata

Cow's milk burrata with charred baby artichokes, golden beetroots, sour dough toast and shaved white truffle*

Kampachi

Sashimi of kampachi with pickled octopus, volcanic salt, samphire and a basil and mango sauce

Scallops

Roasted scallops with calamari and razor clams, warm vinaigrette of celery, dulse and hazelnut oil

Consomme

Peking duck consommé with duck dumplings, shaved abalone and mushrooms

Pork Belly

Kurobuta pork belly with a pork croquette, muntries and star anise

Scorched Onion

Baked onion with chickpeas, baba ganoush, warrigal greens and a tahini dressing**

Salmon

Seared fillet of king salmon with white asparagus, herb farfalle and tomato fondue

Bass Grouper

Steamed fillet with Carrasco jamon, brandade, puffed quinoa dried grpaes and pine nuts

Chicken

Roasted breast and leg with baked pink fir potato, pancetta, crushed peas and thyme jus

Lamb

Slow cooked lamb neck with dukkah, harissa, eggplant and romesco sauce

Beef

Char grilled sirloin with summer vegetables, bone marrow and salsa verde

Oysters

Six freshly shucked Sydney rock oysters with shizo and a Japanese plum and yuzu dressing

Burrata

Cow's milk burrata with charred baby artichokes, golden beetroots, sour dough toast and shaved white truffle*

Kampachi

Sashimi of kampachi with pickled octopus, volcanic salt, samphire and a basil and mango sauce

Scallops

Roasted scallops with calamari and razor clams, warm vinaigrette of celery, dulse and hazelnut oil

Consomme

Peking duck consommé with duck dumplings, shaved abalone and mushrooms

Pork Belly

Kurobuta pork belly with a pork croquette, muntries and star anise

Scorched Onion

Baked onion with chickpeas, baba ganoush, warrigal greens and a tahini dressing**

Salmon

Seared fillet of king salmon with white asparagus, herb farfalle and tomato fondue

Bass Grouper

Steamed fillet with Carrasco jamon, brandade, puffed quinoa dried grpaes and pine nuts

Chicken

Roasted breast and leg with baked pink fir potato, pancetta, crushed peas and thyme jus

Lamb

Slow cooked lamb neck with dukkah, harissa, eggplant and romesco sauce

Beef

Char grilled sirloin with summer vegetables, bone marrow and salsa verde

Mixed leaf salad

Salad of tomato with fennel, shoots and sprouts

Salad of cos lettuce, mint, broad beans and goats cheese

Steamed roman beans with lemon oil

Truffled potato mash

Oysters

Six freshly shucked Sydney rock oysters with shizo and a Japanese plum and yuzu

Burrata

Cow's milk with charred baby artichokes, golden beetroots, sour dough toast and shaved white truffle *

Kampachi

Sashimi of kampachi with pickled octopus, volcanic salt, samphire and a basil and mango sauce

Scallops

Roasted scallops with calamari and razor clams, warm vinaigrette of celery, dulse and hazelnut oil

Marron

Black pepper Marron tail with a sweet tamarind dressing, confit lemon and tapioca crisps

Consomme

Peking duck consommé with duck dumplings, shaved abalone and mushrooms

Rabbit

Pressed terrine of rabbit with smoked eel, foie gras, green asparagus and zucchini blossoms

Pork Belly

Kurobuta pork belly with with a pork croquette, muntries and star anise

Seven Course Tasting Menu

Available on request; food only

Scorched Onion

Baked onion with chickpeas, baba ganoush, warrigal greens and a tahini dressing*

Salmon

Seared fillet of king salmon with white asparagus, herb farfalle and tomato fondue

Bass Grouper

Steamed fillet with Carrasco jamon, brandade, puffed quinoa and pine nuts

Snapper

Seared fillet of pink snapper "bouillabaisse"and basil pesto

Chicken

roasted breast and leg with boudin blanc, crispy skin, sweet corn and leeks and a tarragon jus

Pork

Roasted loin of Kurabuta pork with glazed witlof, baked carrots, pork croquette and a honey and clove sauce

Lamb

Roasted fillet of lamb with dukkah crusted rib, harissa, eggplant and romesco sauce

Beef

Grass fed scotch with rainbow chard, cep mushroom croustillant and a smoked bone marrow and red wine sauce

Mixed leaf salad

Salad of tomatoes, fennel, shoots and sprouts

Salad of cos lettuce, mint, broad beans and goats cheese

Steamed roman beans with lemon oil

Truffled potato mash

Oysters

Six freshly shucked Pacific oysters with shizo and a Japanese plum and yuzu dressing

Burrata

Cow’s milk burrata with charred baby artichokes, golden beetroots, sour dough toast and truffle*

Kampachi

Sashimi of kampachi with pickled octopus, volcanic salt, samphire and a basil and mango sauce

Scallops

Roasted scallops with calamari, razor clams, warm vinaigrette of celery, dulse and hazelnut oil

Marron

Black pepper marron tail with a sweet tamarind dressing, confit lemon and tapioca crisps

Consomme

Peking duck consommé with duck dumplings, shaved abalone and mushrooms

Rabbit

Pressed terrine of rabbit, smoked eel and foie gras with green asparagus and zucchini blossoms

Pork Belly

Kurobuta pork belly with a pork croquette, muntries and star anise

Seven Course Tasting Menu

Available on request; Food only

Scorched Onion

Baked onion with chickpeas, baba ganoush, warrigal greens and a tahini dressing*

Salmon

Seared fillet of king salmon with white asparagus, herb farfalle and tomato fondue

Bass Grouper

Steamed fillet with Carrasco jamón, brandade, quinoa and pine nuts

Snapper

Seared fillet of pink snapper “bouillabaisse” and basil pesto

Chicken

Roasted breast and leg with baked pink fir potato, pancetta, crushed peas and thyme jus

Pork

Roasted loin of Kurabuta pork with glazed witlof, baked carrots, pork croquette and a honey and clove sauce

Lamb

Roasted fillet of lamb with dukkah crusted rib, harissa, eggplant and romesco sauce

Beef

Grass fed scotch with rainbow chard, cep mushroom croustillant and a smoked bone marrow and red wine sauce

Mixed leaf salad

Salad of tomatoes, fennel, shoots and sprouts

Salad of cos, mint, broad beans and goats cheese

Steamed roman beans with lemon oil

Truffled potato mash

Pannacotta

Coconut pannacotta, pineapple, macadamia nuts, blue berries and mandarin sorbet

Chocolate

Valrhona chocolate mousse with orange jelly and pecan ice cream

Peaches

Glazed peaches with pistachio, cherries, flapjack and vanilla ice cream

Mango

Mango mousse with passion fruit, quinoa tuille, Italian meringue and passion fruit sorbet

Soufflé

Banana and chocolate chip soufflé with banana ice cream (please allow 20 mins)

Berries

Summer berry trifle with strawberry jelly and buttermilk sorbet

Cheese

A selection of Australian and international cheese

Pannacotta

Coconut pannacotta, pineapple, macadamia nuts, blue berries and mandarin sorbet

Chocolate

Valrhona chocolate mousse with orange jelly and pecan ice cream

Peaches

Glazed peaches with pistachio, cherries, flapjack and vanilla ice cream

Mango

Mango mousse with passion fruit, quinoa tuille, Italian meringue and passion fruit sorbet

Soufflé

Banana and chocolate chip soufflé with banana ice cream (please allow 20 mins)

Berries

Summer berry trifle with strawberry jelly and buttermilk sorbet

Cheese

A selection of Australian and international cheese

Kampachi

Sashimi of kampachi with pickled octopus, volcanic salt, samphire and a basil and mango sauce; 2011 Domaine De Belle Vue ‘Granit’ Muscadet, Loire Valley France

Rabbit

Pressed terrine of rabbit with smoked eel, foie gras, green asparagus and zucchini; 2011 Between Five Bells White, Geelong Victoria

Snapper

Seared fillet of pink snapper “bouillabaisse” and basil pesto; 2006 Tyrrell’s Vat 1 Semillon, Hunter Valley New South Wales

Peking Duck Consomme

With dumplings, shaved abalone and mushrooms; 1999 Chokyu ‘Kijoshu Koshu’ Sake, Wakayama Japan

Pork Belly

Kurobuta pork belly with a pork croquette, muntries and star anise; 2009 Topper’s Mountain ‘Red Earth Child’, New England New South Wales

Lamb

Roasted fillet of lamb with dukkah, harissa, eggplant and romesco sauce; 2010 Caillard Mataro, Barossa Valley South Australia

Pannacotta

Coconut pannacotta, pineapple, macadamia nuts, blue berries and a mandarin sorbet; 2003 Château Dereszla Late Harvest Furmint, Tokaji-Hegyalja Hungary

Coffee And Petit Fours

Seven Course Tasting Menu

Food only