summer four courses.

$95 per person.

*please note - this menu is a sample from the 22nd of December and is subject to change.

Pickled Cucumber, Labne, Green Coriander

Char-Grilled Mussel, Bay Cream, Daikon, Warrigal Green Powder

Straciatelle Vol-au-Vent, Cherry, Thyme

Cavatelli, Smoked Eel, Zucchini, Basil, Lemon , Pangreatatto

A Salad of Charred Heirloom Carrots, Roasted Tropea Onions, Quinoa, Yoghurt, Parsley

or

Pan Fried Snapper Fillet, Flat Beans, Tomato, Bay

or

Roasted Rooster Breast, Sugar Loaf Cabbage, Baby Leek, Champagne Jus

or

Venison Shoulder, Vine Leaf, Tropea Onion, Pistachio, Sauce Gastric

with

Baby Cos Salad, Ajo Blanco, Almond

Grilled Yellow Peach, Honey Ice Cream, Leche Mergada, Almond

or

Fresh Cow’s Milk Curd, Cherry