Lunch & Dinner Menu

Dessert Menu

Executive Chef Dimitris Aronis Restaurant Manager Hannah Head Chef Reece Timora

Natural Sydney rock oysters, lemon/spiked with gin and tonic 5.50 each

Caviar, buck wheat blini's, whipped crème fraiche 210 per serve N25 Oscietra 30g

Entrees

Cured bresaola, pickled beetroot, charred stone fruit, smoked mozzarella, macadamia

Wild mushroom risotto, aged parmesan, truffle, chives

Ocean trout tartare, green apple, creme fraiche, cucumber water, puffed wild rice

Sea tastes: Charcoal grilled bug tail, octopus, scallop, sea urchin, kombu dressing

Mains

Lamb fillet, slow cooked shoulder, cauliflower cream, toasted grains, goat's cheese cappelletti, green ratatouille
Black Tasmanian truffle supplement 28

Aquna Murray cod, potato fondant, eggplant and peppers, almond cream, sea vegetables, foraged herbs
'Ikou Organic Australian Native tea' supplement 6

Pork loin, charred cabbage, thyme caramelised onion, dates, baby carrots, cumin oil, pork crumb

Sage and parmesan gnocchi, torched broccolini, blistered baby vine tomatoes, broad beans, brown butter

Dessert Menu

Cheese

The importance of cheese Australian, French, Spanish variety selected garnishes

Sweet Tooth

'Lemon butter tart, raspberry, hazelnut, meringue

Fig leaf ice cream, black truffle cream, cereal, apple, local honey

Chocolate delice, malt, vanilla, pink salt

Lavender caramel cream, honey poached prunes, walnuts, pastry

Sides

Garden lettuce and leaves, raspberry dressing

Charred cabbage, miso eggplant, buttermilk, almond

Creamed potato puree, chives, truffle oil, pink salt

Heirloom tomato, basil, marinated goat's cheese

two courses 79 three courses 89 four courses 99 matched wines 30/45/60