Sidney Tor’s Modern Australian Menu


Slow roasted beets and blue cheese with pickled pear, aged Riesling vinegar and shaved cucumber

Gnocchi in roasted beetroot creme with baked ricotta, Riesling vinegar

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

Lobster – truffle ravioli with grilled asparagus and red smoked capsicum oil

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

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


Prosciutto wrapped pork filet on purple cauliflower puree with pickled red onion, broad beans and pearl potato

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

Baby Morton bay bug on squid ink spaghetti with cherry tomatoes, chili and fresh basil

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

Pressed duck leg with okra, red sauerkraut puree, duck fat kipfler potato and fresh warragul greens

Lamb backstrap on avocado with confit sweet potato and sugar snaps


Cheeses with quince mousse and homes made lavosh

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

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

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

Mango on black rice pudding with lime and coconut cake

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