A L A C A R T E M E N U
Three Course Menu
$180 per person
—
Four Course Menu
$220 per person
CAVIAR
Beluga
N25|Kaluga
Oscietra
30 gm
30 gm
30 gm
$360
$240
$190
served with classic accompaniments.
RAW BAR
Oyster | Sydney Rock $7.5
Shiso mignonette
Market Fish Sashimi Platter
6pc $28 | 12pc $52
MISE EN BOUCHE
King Fish Tart
Oyster, Granny Smith apple
Gunkan
Pearl couscous, salmon, roe
Chickpea Panisse
Lemon, Kosho rouille
Sonoma Sourdough
Served with house-made seaweed butter
FIRST COURSE
Tomato Tarte Tatin
Cippolini, umeshu caramel, chèvre, lemon thyme
Abrolhos Scallops
Nectarin-boshi, kohlrabi, creme fraiche
Coral Trout
Wasabi, katsuobushi, kaviari kristal caviar
O’Connor Beef Tartare
Fermented chilli, cured yolk brioche
SECOND COURSE
Miso Glaze Eggplant
Asparagus, spigarello, cashew
Chawanmushi
Abalone, sea urchin, confit salsify
Blue Eye Cod Roulade
Cauliflower, Ika yaki, mozuku, sake lees
Provençal Octopus
Parisian gnocchi, yuzu kosho, pancetta
MAIN COURSE
Ochazuke
Farro, kabocha, shungiku, genmaicha
Glacier 51 Toothfish
Koji, broccolini, wakame, mussels
Maremma Duck
Purple carrot, cherry, madeira, macadamia
Gundagai Lamb
Young leek, lamb korokke, Japanese turnip
Rangers Valley Rump Cap MB5
or
Blackmore Wagyu Shortrib MB9 $50
or
A5 Miyazaki Wagyu Striploin $100
served with shiso persillade, lotus, bone marrow, tamari
SIDES
Roasted Kipfler Potato $15
Mentaiko crème fraiche, rosemary
Autumn Salad $15
Green ume dressing
DESSERTS
Matcha Chocolate
Fig, caramelised namelaka, sesame
Sake Baba
Sudachi curd, citrus cells, marigold
Chestnut
Nashi pear, coffee, cacao nibs
Australian & International Cheese Sélection
Riverine Blue, Blue, Berry’s Creek, VIC
La Luna, White Mould, Holy goat, VIC
Gruyere 1655, Semi-Hard, Aeschlenberg, Switzerland
Blackall Gold, Washed Rind, Woombye Cheese, QLD