LUNCH MENU
Two Course Menu
Main + Dessert | $120 per person
—
Three Course Menu
Entrée + Main + Dessert | $180 per person
served with three snacks.
CAVIAR
$400
$220
$180
Beluga
Oscietra
Siberian
30 gm
30 gm
30 gm
served with classic condiments.
RAW BAR
Oyster | Sydney Rock
6pc $45 | 12pc $90
Shiso mignonette
Market Fish Sashimi Platter
6pc $28 | 12pc $52
AMUSE-BOUCHE
Sweet Corn
Corn dashi, parmesan foam & tonburi
Kombujime Snapper Tart
Green strawberry, avocado, crème fraiche
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Sonoma Sourdough
Served with house-made seaweed butter
ENTRÉE
Heirloom Tomato
Tomato consommé, basil, stracciatella, peach, rosemary bread
Kingfish
Ichiban dashi, yuzu kosho, verjus, avocado, daikon, lovage
Beef Tartare
Pomme paillasson, smoked unagi, beetroot, tamari, red chili oil
Coral Trout
Clam, broccolini, roman bean, nduja & pernod sauce, desert lime
Jurassic Quail
Tare sauce, grilled peas, shitake, sugarloaf, blackberry, walnut
MAIN COURSE
Côtelettes D’aubergines
Japanese eggplant, tofu cream, umeboshi caramel, watercress
Glacier 51 Toothfish
Sake kasu, asparagus, mussel, leek, bergamot, vermouth, shiro miso
Gundagai Lamb
Artichoke barigoule, zucchini, sheep’s yogurt, caper leaf, buckwheat
Cape Grim Beef Tenderloin
or
Black Opal Wagyu Shortrib $50
or
served with shishito & anchovy paste, salsify, kale ohitashi, celeriac mustard, tarragon jus
A5 Miyazaki Wagyu Striploin $100
SIDES
Roasted Kipfler Potato $16
Potato, lemon butter, rosemary aioli
Fried Green Bean $16
Chilli jam, sesame, yaki nori
Leaf Salad $15
Yuzu and herb dressing
DESSERTS
Banana Chokorēto
Manjari cremeux, baked banana, hazelnut joconde, miso caramel ice cream
Choux au Craquelin
Roasted apricot, mascarpone white chocolate ganache, kokuto ice cream
Purin
White strawberry, feuilletine, strawberry cream, meringue, elderflower sorbet
Mango
Vanilla rice ganache, mango gelee, passionfruit, koshihikari koji sorbet
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Australian & International Cheese Selection
Additional cheese $15