lunch menu
•
beetroot, cultured cream, dried cherry & nigella
WA snow crab, hearts of palm, sunflower & corn
yellowfin tuna, spiced eggplant, mussel garum & roasted peanut
borrowdale pork, white radish, smoked eel & clover
• •
slow roasted carrot, kombu, wood ear & rye
NZ monkfish, cauliflower, morels, miso & black truffle
suckling kid goat, brassicas, yoghurt & fermented blueberry
glazed maremma duck, fig, cippolini, black mustard & molasses
• • •
hispi cabbage, nashi pear, chestnut & whey
steamed murray cod, soft leeks, fennel & caviar
margra lamb, zucchini, curd, caper & brain
pasture fed eye fillet
served with witlof, onion & white fungi
or
david blackmore wagyu short rib +45
served with witlof, onion & white fungi
sides
autumn leaves • 15
creamed potato • burnt butter 15
• • • •
black currant souffle, lavender, hazelnut & baked cheese
coconut, rhubarb, rice & ginger
caramelia, pear, cardamon & sauternes
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.