dinner - tasting menu
Peter Doyle’s seven course set degustation invites you to experience the full breadth of his culinary creativity in perfect balance, no further thought required.
salad of mud crab, piel de sapo melon, crème fraiche, radish, shellfish essence, marigold
duck foie gras, almond crumble, grapes, fennel, celery, apple balsamic
scampi tartare, oscietra caviar, roast chicken dashi, fried leek, chive oil (supplement 30)
grilled scallops, bone marrow, pickled onion, potato wafer, parsley shallot puree
murray cod fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
cape grim rib eye, bone marrow, caramelized shallot, yeast, cavolo nero
juniper crusted venison saddle, quince puree, purple carrots, boudin noir
selection of local and imported cheese, quince paste walnut bread (supplement 20)
vanilla cream, apple sorbet, shortbread
coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon
chocolate whiskey delice, burnt bread ice cream, rye tuile, chocolate crumb
coffee, tea, tisanes and mignardises
prix fixe 180 per person
+110 per person, with selected matching wines (75mls)
+160 per person, with selected matching wines (150mls white and red wines)
the whole table (maximum 8) only, available 6pm – 9.30pm
Please note all allergies must be notified to staff prior to ordering.
All credit cards incur a 1.5% surcharge.