Sidney Tor’s 5 Course Tasting Menu


Ocean trout – pickled shallot tartare under white tomato mousse with burned cucumber and beetroot dust

Tender pork belly on nduja swiss chart with slow cooked carrots and grilled kipfler potato

Spagettini carbonara with 62-degree egg yolk and black tobico caviar

Pressed BBQ spring lamb shoulder with smoked yogurt on green herb polenta and pickled red onions

Rich dark chocolate cake with warm cherries under amaretti crumb and fresh oranges


Individual cheese plates with quince paste, maple crystallised pecans and house made lavosh


Duck breast on sweet corn barley, basil with charred and pickled cabbage

Gnocchi in roasted beetroot creme with baked ricotta, Riesling vinegar

Flounder on pea veloute with lemon chili gel and infused oil

BBQed beef tender loin and ox tail cigar on roasted carrot puree and broad beans

Peach and tonka bean pavlova with raspberry floss, pistachio crunch and ruby chocolate


Confit flat head on green beans with black garlic and finger lime

Garlic chive and ricotta tortellini on mushroom – thyme crème and spring onion oil

Half a quail on pumpkin lentils and zucchini with cherry jus

Baby barramundi fillet on green herb silk potatoes with blistered cherry tomatoes and kale crisp

Smoked white chocolate mousse with passionfruit curd, coffee soil, blueberries and hazelnut joconde

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