Lunch & Dinner 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
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