Dinner

Our menus are flexible and designed to be enjoyed as individual dishes or to share.  To taste our chef’s finest dishes, we recommend the Chef’s Tasting Menu.

ENTREE

Artisanal organic sourdough bread. Pepe Saya cultured butter  $8

Sydney rock oysters, shallot and red wine mignonette, cracked black pepper  $5ea

David Blackmore Wagyu cold cuts, fermented potato bread, green olives  $25

Hand cut darling river kangaroo tartare, King Oyster mushroom, macadamia, egg yolk  $26

Honey grilled parsnip, sesame, sprout salad, mandarin dressing  $24

Grandvewe sheep’s curd, black garlic, rhubarb, nasturtium  $26

Marinated snow crab salad, pickled daikon, watermelon & vanilla gazpacho  $28

Morton Bay bug, shiitake broth, pickled dulse, bonito milk  $28

Snapper ceviche, corn, smoked eel, nori vinegar  $28

The Dining Room Seafood Platter  $119
Oysters, king prawns, scallops, mussels, clams, condiments


FROM THE GRILL

200g Grilled Rangers Valley Black Angus beef fillet, confit tomato & bone marrow bordelaise  $70

Rangers Valley black angus Côte de Boeuf for two $160


MAIN

Slow cooked eggplant,  walnut butter, blue cheese, crispy beluga lentils, shiso leaves  $32

Hiramasa Kingfish,braised cabbage, almond crumble, lemon butter  $39

Confit Hapuka, sweet potato, rainbow chard, roasted fish bone sauce  $42

Charred Maremma duck breast, witlof jam, white turnip, jus  $42

Corwa lamb backstrap, cepe cream, wood ear mushroom, buckwheat  $39

SIDES $12

New season asparagus, bacon vinaigrette, whipped eggs

Heirloom tomato salad,  verjus and chamomile dressing, basil

Roasted fennel, sour plum butter

French fries, smoked paprika, chicken salt

Classic Dutch cream pomme puree

CHEF’S TASTING MENU 

Five courses

$ 125 p.p.
$225 p.p with matching wines

We take your allergy and dietary requirements seriously. Please advise us at the time of booking and we will do our best to accommodate them.