WINTER MENU
TWO COURSES 75 – THREE COURSES 85
AUSTRALIA’S PREMIUM OYSTERS
Nothing beats the quality and purity of
freshly shucked Australian oysters.
Appellation Sydney Rock oysters.
Royal Miyagi Pacific oysters.
Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 29 | 12 for 56
ENTREE
Caldeirada (Portuguese fish soup) coriander, saffron potatoes
Goat’s curd mousse, beetroot salad, spiced granola, sorrel
Ham hock and parsley terrine, cheese and leek croquette, pickled apple, walnut salad
Ora king salmon gravlax, citrus, watercress, fennel, ginger dressing
MAIN
Market fish, eggplant relish, romesco, mint, green olive dressing
Parisian gnocchi, butternut squash, mushroom, Taleggio, chestnut, sage
Milawa chicken breast, mushrooms, leek, Riesling cream sauce
Chef’s cut, seasonal garnishes
SIDES
Organic salad leaves, citronette dressing 12
Broccolini, chilli, lemon 13
Shoestring fries with rosemary salt 11
DESSERT
Apple terrine, cinnamon crumb, bay leaf ice-cream
Valrhona chocolate mousse, coffee soil, vanilla ice-cream
CHEESE
Selection of Australian and international cheeses with fruit chutney 34
Our kitchen team is inspired by local farmers, foragers & fishermen to create our seasonal menus.
We’re always aiming to reduce our carbon footprint by supporting locally grown and environmentally sustainable produce.
The menus published online are subject to change without notice.
We are dedicated to accommodating dietary requirements with prior notice.