Entrées

Roasted Quail, cured ‘Coppa’, glazed parsnip, verjus, pickled grape

Sydney rock Oysters, fresh raspberry & black pepper mignionette

 Summer leeks, poached baby veg , purple shallot, grain mustard, hazelnut, persillade

Goat Cheese soufflé, fig jam, frisee salad

Beef tartare, horseradish, capers, grain mustard, quail egg yolk, baguette wafer, parmesan

Mains

Braised Beef cheek, potato puree, broad beans, chickpeas, pastrami jus

Snapper fillet, Clams, aniseed ‘sable’, fennel, heirloom tomato, black olive, saffron broth

Gazed Spatchcock, apricot, Pedro Ximenez, almond, roasted garlic, creamy polenta

Grilled grass-fed blade Steak, chimichurri sauce, sweet corn, lime, chipotle fritters

‘Risotto’, baby carrot, fresh pea, shaved fennel, goat curd, lemon oil, nettle pesto

Desserts

Lime curd Pie, meringue, confit lime zest

Red berriey & Champagne soup, lemongrass ‘espuma’

75% Valrhona Chocolate fondant, bitter orange sabayon

Rosemary & goat milk lemon curd ‘Crema catalana’

Whole poached Nectarine, fennel seed, sweet labne, pistachio brittle

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