![](/sites/ariasyd/files/2023-08/Solotel_MattMoranSpring_04-08-20231516.jpg)
![](/sites/ariasyd/files/2023-08/Solotel_MattMoranSpring_04-08-20231516.jpg)
18 september - 7 november
spring menu
curated with matt moran's vision. brought to life by executive chef tom gorringe. underpinned by the finest local produce.
zucchini flower • snow crab • trout • kombu
tasmanian white asparagus tart • cured egg • osetra caviar