LUNCH MENU
Two Course Menu
Main + Dessert | $120 per person
—
Three Course Menu
Entree + Main + Dessert | $180 per person
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
6pc $28 | 12pc $52
MISE EN BOUCHE
Kohlrabi Gyoza
Pickled kohlrabi, sunflower seeds praline
Cured Salmon Tartlet
Yuzu kosho, mentaiko cream, dill
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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
Southern Calamari
Snow pea, lardons, cauliflower, persillade, calamari dashi, agretti
Jurassic Quail
Salsify, tare glaze, fuyu fruit kosho, foie gras butter, sansho
MAIN
Koshihikari Rice
Zucchini, geraldton wax, Tête de Moine, shimeji (V)
Glacier 51 Toothfish
Sake Kasu, barley, tsukudani, cos heart, Vermouth & Uni foam
Gundagai Lamb
Japanese eggplant, cavolo nero, sheep’s yogurt, olive tapenade
Stockyard Chucktail Flap
or
Black Opal Wagyu Shortrib $55
or
A5 Miyazaki Wagyu Striploin $100
served with pencil leek, salt baked celeriac, horseradish, tarragon, shimeji
SIDES
Roasted Kipfler Potato, nduja butter $15
Autumn Salad, green ume dressing $15
Fioretto, confit garlic, pine nut, Comté $15
DESSERTS
Chokorēto Fondant
Plum, cherry, shoyu, sourdough, sansho
Profilterole, Sablé, lychee, rose, raspberry
Ispahan
Yuzu Mille-Feuille
Ricotta, macadamia, vanilla mousseline, yuzu sorbet
Matcha Blossom
Strawberry. rhubarb, feuilletine, orange blossom
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Australian & International Cheese Selection
Additional cheese $15