Dinner Menu

Updated seasonally

Complementary Amuse Bouche
Szechuan salt & pepper squid, green paw paw, caramelized pork, peanut, nam jim.
Braised red wine beef cheeks, celeriac puree, caramelized onion & caper salsa
Twice cooked Jannei goat's cheese & green peppercorn souffle, with beetroot and walnuts.
Saffron custard with blue swimmer crab, salmon, flying fish roe, cucumber & dill salad.
Confit duck rillet with rosella chutney, blasamic pickled onions and sourdough toast.
Turmeric spiced braised lamb shank, prosciutto, gnocchi alla Romana and duy puy lentils.
Spiced rubbed eye fillet, braised brisket agrodolce, pommes anna, parsley puree and grebiche butter.
Seared crisp skin ocean trout with udon noodles, zucchini ribbons, chilli & coriander dressing, tapioca crisps.
Roast pumpkin & ricotta cannelloni with mushroom ragout, porcini foam and garden peas.
Persian spiced corn-fed chicken breast, freekeh, eggplant, roast red onion, pomegranate, mint & yoghurt.
Steamed almond pudding, butterscotch sauce, Frangelico ice cream, praline.
King Island triple brie, gorgonzola dolce, quince paste, fruit & walnut loaf, lavosh.
Vanilla bean ice cream sundae, chocolate sauce, chantilly cream and almond & coconut crunch.
Chocolate mousse cake with peanut caramel, caramelized banana, honeycomb.
Quince tarte tatin with matcha green tea ice cream, pistachio praline, ginger snap.
Affagato - A scoop of vanilla bean ice cream with espresso coffee & biscotti