Tasting Menu

Created by our chef & his team, with paired wines recommended by our sommelier. We kindly request the participation of your entire table.

Five course tour of our menu
85pp
Wines to match
145pp

Starters

Pacific oysters, champagne mignonette
4.5 each
Torello Rosé veal shin, nettle risotto, wood sorrel
22
Roasted kohlrabi, fermented celeriac, beetroot, hazelnut
20
Glazed pork cheek, celery, plum wine, pickled walnuts, baby artichoke, fennel pollen crackling
23
Coral Sea spanner crab cannelloni, young leek, lobster bisque, Avruga caviar, miner’s lettuce
28
Spencer Gulf Hiramasa kingfish ceviche, avocado, ruby grapefruit, fennel & chilli caramel
24

Mains

Spring wholegrain gnocchi, confit lemon, radish, peas, pecorino
36
O’Connor striploin MBS3+ (250g), braised cavolo nero, truffled pangrattato
44
Baby snapper fillet, red wine braised squid, finger fennel, purslane
41
Nichols free-range chicken, potato boulangère, Jerusalem artichokes, white truffle bread sauce, sprouts
38
Roasted lamb loin, Dutch carrots, Grandvewe sheep’s curd, smoked shallot
42

On The Side

Koo-Wee-Rup asparagus, spiced lardo
12
Red oak, butter leaf, soft herbs, lemon thyme vinaigrette
11
Salted zucchini bread, stracciatella, pinenuts, sage
12
Crushed potatoes, confit garlic & rosemary
12

Desserts

Dark chocolate delice, kumquat marmalade, burnt orange, spiced caramel parfait
15
Manuka honey & almond cake, granny smith sorbet, lime zest (gf)
14
Lemon pudding, warm lemon curd, crème fraiche
14
Artisan cheese selection
9.5 per 25g