•
asparagus, green almonds, smoked yolk & toasted yeast
yellowfin tuna, celtuce, cucumber & green strawberries
K’gari spanner crab, corn, avocado & sorrel
jurassic quail, chestnut mushrooms, rainbow chard & sherry
W.A. black marron, broad beans, young garlic & kombu | +15
• •
spring vegetables, barley, fresh curd & onion
coral trout, zucchini, tomatillo & basil
Maremma duck, beetroot, radicchio & maple
Gundagai Lamb, artichoke, mustard & thyme
O’Connor pasture fed angus fillet, kohlrabi, shallot, green peppercorn
Rangers Valley flat iron, MBS 7+ | +20
Stone Axe sirloin, MBS 9+ | +60
sides
green beans, bagna cauda | 15
royal blue mash, brown butter | 15
Mussett farm leaves, tarragon | 15
• • •
strawberry, lychee & chamomile
passionfruit souffle, liquorice & white chocolate
mango, earl grey & coconut
chocolate, banana & caramel
selection of Australia’s finest cheeses and seasonal condiments | +15
two courses | 120 per person
pre-theatre and lunch only
three courses | 180 per person