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
$225
$200
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
Kohlrabi Gyoza
Pickled kohlrabi, sunflower seeds praline
Kombujime Snapper Tart
Green strawberry, avocado, crème fraiche
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Sonoma Sourdough
Served with house-made seaweed butter
ENTRÉE
Heirloom Tomato
Stracciatella, grape, almond, kombu bread, nasturtium vinegar (V)
Kingfish
Sunrise lime, purple daikon, apple, whipped roe, mitsuba, tonburi
Beef Tartare
Pomme paillasson, smoked unagi, beetroot, tamari soy, red chili oil
Coral Trout
Spanner crab, purple broccoli, nori, romanesco, saffron bisque
Jurassic Quail
Tare sauce, fermented shitake, sugarloaf, black berry, walnut
MAIN COURSE
Côtelettes D’aubergines
Japanese eggplant, tofu cream, umeboshi caramel, watercress
Glacier 51 Toothfish
Sake Kasu, asparagus, mussel, miso, leek, bergamot, vermouth beurre blanc
Gundagai Lamb
Globe artichoke, zucchini, smoked yogurt, caper leaves, buckwheat, mint
Cape Grim Beef Tenderloin
or
Black Opal Wagyu Shortrib $55
or
served with shishito & anchovy paste, kale ohitashi, celeriac mustard,
tarragon jus
A5 Miyazaki Wagyu Striploin $100
SIDES
Roasted Kipfler Potato $15
Nduja butter
Spring Salad $15
Yuzu and herb dressing
Fioretto $15
Comté, confit garlic, pine nut
DESSERTS
Ispahan
Profiterole, Sablé, lychee, Japanese cheesecake, rose & raspberry sorbet
Chokorēto Fondant
Manjari cremeux, baked banana, hazelnut Joconde, miso caramel ice cream
Purin
White strawberry, feuilletine, strawberry cream, meringue, elderflower sorbet
Mango
Vanilla rice ganache montée, mango mousse, passionfruit, Koshihikari koji sorbet
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Australian & International Cheese Selection
Additional cheese $15