Fixed Price Lunch & Dinner Menu

Executive Chef Dimitris Aronis Restaurant Manager Lynn Fernandes Head Chef Reece Timora

Natural Sydney rock oysters, lemon/spiked with gin and tonic

Confit of baby beetroots, soft goats’ cheese, baby celery, citrus, quinoa, walnuts

Ceviche bonito, compressed watermelon, charred cucumber, elderflower, coconut, ginger stock

Torched prawns and scallop, shellfish broth, crab raviolli, shallots, nori, sesame

Sage and parmesan gnocchi, cauliflower cream, torched broccolini, broad beans, brown butter

John Dory, tomato fondue, green olives, sea vegetables, foraged herbs from our garden
‘Ikou Organic Australian Native tea’ 6

Beef eye fillet, slow cooked beef cheek, Asian mushrooms, porcini
‘Black Tasmanian truffle’ 26

The importance of cheese 32
Australian, French, Spanish cheese variety
selected garnish

”Strawberries and cream” seasonal berries, rose cream, poached strawberry, white chocolate,

Liquorice parfait, caramalised pineapple and ginger, pistachio friand, cereal

Lavender caramel cream, honey, prunes, walnuts, pastry