Menu |
| Rock oysters with Vietnamese dressing and baby coriander Four dollars each |
| Sashimi tuna with crustacea cream, pickled octopus, hibiscus and almonds Cured duck breast with confit leg, mushrooms, duck consommé and crispy pigs' ears Jannei goats' curd with baby beetroot, rainbow chard, hazelnuts and cumin brik pastry Seared mackerel with avruga, cucumber, cauliflower puree and dill emulsion Ballotine of quail and foie gras with croustillant of confit leg, parsnip, walnuts and date puree Twenty-six dollars |
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Snapper with squid ink lasagne of scallop and prawn, asparagus beignets and saffron mayonnaise |
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| Rocket and tomato salad with shallot Baby beans with toasted almonds Warm potato salad with capers and mint Nine dollars |
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Dessert |
| A selection of cheeses with pear puree and fruit bread Two cheeses: Fourteen dollars Five cheeses: Twenty five dollars |
| Chocolate marquise with espresso ice cream, guava jelly and nashi pear Strawberry and raspberry salad with yoghurt sorbet, vanilla doughnuts and mint emulsion Mango bavarois with almond biscuit calamondin sorbet and kaffir lime gel Banana Cream Brulee with chocolate crumble and peanut praline ice cream Seventeen dollars |
| Affogato with Frangelico and vanilla icecream Fifteen dollars |
| Coffee by Single Origin Five dollars |
Not all ingredients are listed on the menu. Please advise us if you have any allergies.
Out of courtesy for our other guests, please ensure your mobile phone is on silent.