Dinner Tasting Menu

TO START
Selection of snacks

1ST COURSE
Grandvewe sheep’s curd, black garlic, rhubarb, nasturtium
2016 Bloodwood Riesling Orange, NSW

2ND COURSE
Southern squid, avocado and apple, finger lime
2015 Domaine Gerard Viognier, Northern Rhone, France

3RD COURSE
Hiramasa Kingfish, braised cabbage, almond crumble, lemon butter
2017 Simha – Lionheart Amphora Pinot Noir, Derwent River, TAS

4TH COURSE
David Blackmore 9+ wagyu rib blade, white bean hummus, pomegranate glaze
2013 Coates “The Iberian” Touriga Nacional Blend, McLaren Vale, SA

5TH COURSE
White chocolate, mandarin, biscuit crumble
2017 Massolino – Moscato D’Asti Moscato, Piedmont, Italy

 


$ 125 p.p.
$ 215 p.p. with matching wines

Menu designed to be enjoyed by the whole table.
Vegetarian menu available on request.


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.