lunch menu
•
smoked carrot, washed rind, liquorice & sea buckthorn
yellowfin tuna, spiced eggplant, mussel garum & roasted peanut
raw mooloolaba scallop, palm heart, white radish & sunflower
white rabbit, soft egg, tarragon & sprouted grains
• •
jerusalem artichoke, chestnut, lavender & brown pear
roasted monkfish, celeriac, red wine & winter truffle
warrego quail, persimmon, wood sorrel & foie gras
suckling kid goat, nettle yoghurt & fermented blueberry
• • •
spiced kobocha squash, kohlrabi, grilled radish & black garlic
steamed red snapper, young leeks, caviar & rock samphire
margra lamb, black pudding, broad bean & cime de rappe
grass fed angus beef fillet
or
david blackmore wagyu short rib +45
served with savoy cabbage, shitake & toasted yeast
sides
winter leaves • 15
creamed royal blue potato • brown butter • 15
roasted cauliflower, comte, salted duck egg • 25
add black truffle + 35
• • • •
blood orange souffle, rosemary & grue de cacao
caramelia, pear, cardamom & sauternes
burnt honey, parsnip, almond & chamomile
selection of Australian and international cheese
three course 150
four course 180
Please be mindful that a 10% surcharge applies on Sundays & Public Holidays.
We take your allergy and dietary requirements very seriously. Please advise your needs at the time of booking and our Chefs and kitchen team will do their best to accommodate you.