dinner - tasting menu
Peter Doyle’s seven course tasting menu invites you to experience the full breadth of his culinary creativity in perfect balance, no further thought required.
smoked kingfish, eggplant cream, apple, guanciale, horseradish, nasturtium
duck foie gras, grilled rhubarb, caramel nougatine, toasted grains and seeds
scampi tartare, sterling caviar, roast chicken dashi, fried leek, chive oil (supplement 30)
moreton bay bug tail, baby cos, macadamia, yuzu curd, finger lime, kombu butter
murray cod fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
blackmore wagyu rump cap, fermented shiitake, miso mustard, burnt onion puree, baby leek
selection of artisan cheese, quince paste, fruit bread (supplement 20 per person)
raspberry sorbet, elderflower, lychee, crème fraiche
coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon
valrhona chocolate pave, olive oil ice cream, pedro ximenez, sourdough
prix fixe 180 per person
+130 per person, with selected matching 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.