Dinner

Our menus are designed to share however the choice is yours. Choose to order share-style for the family, or select your own dish.

TO START

Artisanal organic sourdough bread $8
Pepe saya cultured butter

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

David Blackmore Wagyu cold cut plate $25

“The Dining Room” seafood platter, oysters, king prawns, scallops, mussels, clams, condiments $119


COLD & WARM

Hand cut darling river kangaroo tartare, quail egg mi-cuit, truffle mayo, radish, sesame crisps $26

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

Baked feta, chestnuts, Jerusalem artichoke, dill pickle dressing $26

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

Western Australia octopus, shitake broth, pickled dulse, bonito milk $28

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


FROM THE GRILL

200g grilled Rangers Valley black angus beef fillet $70
confit tomato & bone marrow bordelaise

Rangers Valley black angus Côte de Boeuf for two $160

LARGER PLATES

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

Hiramasa Kingfish,braised cabbage, almond crumble $39

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

Charred Maremma duck breast, roasted nashi pear, raisin & coffee puree, beetroot & mirin gastrique $42

Corwa lamb rump, black barley, parfait, liquorice jus $39


SIDES $12

Roasted beet salad
pickled radish, thyme oil & dill

Heirloom tomato & basil salad
truffle cream, verjus and chamomile dressing

Pan seared broccolini
pickled spanish onions, orange dressing, espelette pepper

French fries
smoked paprika, chicken salt

Classic dutch cream pomme puree

CHEF’S TASTING MENU 

Four courses

$ 120 p.p.
$210 p.p with matching wines

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