Dinner

Two course – $80 p.p.
Three course – $90 p.p.

MENU

Artisanal organic sourdough bread $8

Marinated Alto Olives + $9

Sydney Rock Oysters + $33
verjus & elderflower dressing , basil

ENTREE

Miso Quail Breast
spelt, parsley pesto, jus

Scorched Kingfish
yolk,  white soy sauce, brazil nuts,  salt and pepper roe

Beef Tartare
wood-fired leeks, turmeric oil, parmesan

Poached Potato
paradise pear, butter sauce, capers

MAIN

Fried Eggplant
whipped buffalo ricotta, courgette puff pastry

Grilled Mooloolaba Swordfish
nori, nectarine butter, charred cos, yuzu kosho dressing

Corn-fed Chicken Breast
miso corn purée, buckwheat

Black Angus Sirloin
pistachio, potato gratin, oyster cream, burnt pear

Lamb Loin
buttered witlof| black olive, jus

Maremma Smoked Duck Breast
pickled plum, berry salt

TO FINISH

Nemesis
flourless caribe chocolate cake, vanilla and amarena cherry ice-cream, cacao nib tuile

Tropical Layers
crunchy sablé breton, passion fruit cream, banana chantilly

Rocher Chocolate Mille-Feuille
whipped jivara ganache, hazelnut praline, salted caramel sauce

Homemade Sorbet
fresh fruit in ginger syrup, mango sorbet, raspberry sorbet

Trio of Australian cheese +$28
quince paste, pecan nuts, lavash

SIDES – $10 each

Romaine Lettuce
Caesar dressing, croutons, parmesan

Green Beans
olive oil, crushed hazelnuts

Heirloom Tomato Salad
Meredith Dairy goat’s curd, white anchovy dressing

French Fries
smoked paprika, chicken salt

CHEF’S TASTING MENU 

Currently not available.

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.
Menu prices and dishes are subject to change.