a good friday. a long weekend. and a menu from under the sea. 

 

Indulge with us this Easter long weekend. Executive Chef Tom Gorringe has curated a long weekend tasting menu that showcases seafood in its finest form.

 

Friday 29 March - Monday 1 April | 300 per person

 

Elevate your long weekend with our limited-edition six-course seafood menu, and revel in our dining room’s unparalleled view of the Sydney Opera House.

 

Reserve your tasting menu with us in advance, or add the spice of spontaneity to your booking with our team on the night of your reservation.

reserve your place

long weekend tasting menu

 

six-course tasting menu | 300 per person

 

scarlet prawn, potato, caviar & buttermilk


torched bonito, yuzu, daikon & tasmanian wasabi


abrolhos island scallop, kombu, turnip, & finger lime


W.A black marron, hand cut pasta, tarragon & vin juane


chris bolton coral trout, green tomato, mussels & sorrel

 

chocolate, coffee & fior di latte

reserve your place