spring with matt moran


The finest produce from our local suppliers shines through every dish in its elevated form. From the inspiration of Matt Moran, and crafted by executive chef Tom Gorringe, we are elated to share the season with you. 


Where every element is inspired by the vibrant flavours of spring. From the CDJ Farms zucchini flower to Tasmanian white asparagus, hyper-seasonality is key.

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

learn more about the participating venues in spring with matt moran here.