Housemade goat milk chevre, beetroot butter, rhubarb, apple balsamic, beetroot rye, goat milk crisp

Sashimi of Yellow Fin tuna, Jamon Iberico, poached quail egg, white soy jelly, dashi onion cream wasabi powder, puffed buckwheat, red elk

Queensland spanner crab and buckwheat risotto, grain mustard and tarragon butter, shellfish essence

Glazed corn fed chicken breast, Saikyo miso mousse, sunflower seed butter, salted seed salad crisp fried nori potato

Slow roasted Japanese pumpkin, brown butter and rosemary vinaigrette, roasted buckwheat cream rolled oats, fennel and pumpkin seeds

Scampi tails cooked over Japanese charcoal, kampachi, shellfish custard, crystallised wakame dill pickled cucumbers, smoked trout roe, shiso

Veal fillet poached in crème fraiche, Port Lincoln squid, charcoal Barletta onions, miso mustard, squid crackling

Cocoa and sansho seared Mandagery Creek venison, baby beetroots, blackcurrant and honey chocolate, and boudin noir crumb

Micro mix cress leaves, citrus sesame dressing

Creamed corn, lime butter

Green asparagus, sake butter

Buttered Kipfler potatoes, lemon and parsley

Selection of local and imported cheeses

Served with house made lavosh

Walnut caramel chocolate, coffee date cream, poached pear, Saint Agur, pear cider ice cream

Ginger and spiced sponge cake, caramel miso ice cream, black sesame meringue, pepper ganache coral seaweed, port raisins

Blueberry, vanilla caramel, brick pastry, blueberry jelly, cinnamon custard, candied orange zest, sugared almonds frozen crème fraiche

Spring chocolate forest

Soft chocolate, hazelnut and almond praline, rose geranium cream, sour cherry sorbet, blackberry jellies green tea, licorice, chocolate twigs, crystallised fennel fronds

Scallop sushi

Nori rolled scallop, pickled ginger, puffed sushi rice, avocado cream

Butter roasted John Dory, citrus dashi, button mushroom, purple broccolini sprouts, Japanese turnip, hijiki nori, sea parsley, fresh sansho leaf

Seared David Blackmore wagyu beef, nameko mushroom, Barletta onion, red onion juice, wasabi fried potato and kombu crumb, citrus soy

Spring chocolate forest

Soft chocolate, hazelnut and almond praline, rose geranium cream, sour cherry sorbet blackberry jellies, green tea, licorice, chocolate twigs, crystallised fennel fronds

Kampachi yellowtail, yukari, sheep yoghurt, tonburi, celery, heirloom carrot, pickled aka seaweed, spiced duck skin

Sashimi of Yellow Fin tuna, Jamon Iberico, poached quail egg, white soy jelly, dashi onion cream

Tasmanian wasabi, puffed buckwheat, red elk

Butter poached Port Lincoln squid, barley miso cured egg yolk, lemon, sorrel

Charcoal smoked freshwater eel, yuzu curd, green almonds, tapioca, licorice, watercress and nasturtium

Saikyo miso braised pork belly, spanner crab, Corella pear, pickled water chestnuts, crackling, garlic flowers

Seared David Blackmore Wagyu beef, nameko mushroom, Barletta onion, red onion juice, Tasmanian wasabi fried potato and kombu crumb, citrus soy

Saint Agur and mascarpone cheese, crystallised macadamia, celery cress, roasted chicory granita

Optional

Spring chocolate forest

Soft chocolate, hazelnut and almond praline, rose geranium cream, sour cherry sorbet, blackberry jellies green tea, licorice, chocolate twigs, crystallised fennel fronds