est.

four course chefs dinner menu $150
(please choose one dish from the four sections below)

sashimi of yellow fin tuna, young ginger, radish, granny smith apple dashi 42
italian buffalo mozzarella, fresh figs, “iberico de bellota” jamon, golden endive, walnuts  39
light shellfish consomme, prawn and lobster raviolo, beef tendon, broad beans, radish, shiitake and shiso 39
salad of spanner crab, heart of palm, avocado, pink grapefruit, mint and lemon 45

grilled white scallops, heirloom carrots, goats curd, roast garlic, chicken jus 45
grilled quail breast, duck foie gras tortellini, chickweed, chestnuts, snap peas, thyme consomme 45
moreton bay bug, cavolo nero, green peas, young turnips, bonito flakes 46
steamed coral trout fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette 44/58

pan roasted murray cod, calamari, wilted escarole, barley, purplette onions, green grapes, verjus 58
duck breast, grilled treviso, slow poached quince, duck jamon, fresh walnuts, crisp polenta 59
glazed beef short rib, caramelised onion, shaved cucumber, grilled leeks, celtuce leaf puree 59
juniper crusted saddle of venison, baby beetroot, boudin noir, watermelon radish, cocoa paper 59
pan roasted lamb rib eye, crumbed salsify, ajo blanco, rolled dates, fresh fenugreek 59

brillat savarin triple cream, mature holy goat “la luna” organic goats cheese, shaved fennel, quince paste 30
aged manchego, ossau iraty and aged comte, fresh dates, toasted almonds 30
selection of local and imported cheese, quince paste, gala apple, walnut bread 34
mascarpone citrus cannoli, fraises des bois, pink grapefruit sorbet 29
valrhona chocolate delice, confit orange puree, almond praline, yuzu ice cream 29
passionfruit souffle, passionfruit sorbet (20 minutes) 29
caramelised fresh fig, brown sugar cake, labne, raspberries, muscovado ice cream 29

1997 château d’yquem, sauternes  89
try a glass of the world’s greatest dessert wine and receive a dessert with our compliments
coffee, tea, tisanes and mignardises 8