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.
raw kingfish, nectarine, radish, toasted wakame, yuzu kosho, shiso
duck foie gras, strawberries, oats, camomile, fennel, long pepper, brioche
scampi tartare, oscietra 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
lamb loin and belly, freekah, turnip, goats curd, parsley puree, fresh fig
venison loin, beetroot, grilled cherries, boudin noir, cocoa, beetroot pickled onions
selection of artisan cheese, quince paste, fruit bread (supplement 20)
white peach, crème fraiche, champagne, lemon verbena
coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon
chocolate delice, blueberry sorbet, banana caramel, smoked ganache, golden syrup, amaranth
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.