3 Course Shared Menu for Two

$180 Minimum of Two People

Chef Choice Amuse on Arrival followed by Sour Dough and Smoke Butter

1st Course

Cured Sashimi King Fish (GF | DFO | NF)

Nuoc Cham, Lychee, Katsuobushi, Furikake, Finger Lime

2nd Course

300g MB-4 little Joe Striploin, Black Garlic

Palate Cleanser

3rd Course

Baked Meringue Yuzu Mousse (GF | NF)

Meringue, Raspberry Coulis, Strawberries, Coconut and Peppermint Ice Cream

Available for groups of TWO, FOUR, SIX, EIGHT (Even Numbers)

 

Valentine’s Day Menu

Shared Menu for Two

First Seating 5:30PM (2 Hours)

Second Seating 8:30PM (2 hours)

Four Course Dinner @ $340 per couple

Bottle of Sparkling on Arrival

Astrale Prosecco (Tuscany, Italy)

(Bottle per 2 Guests)

1st Course

Chef choice trio on Arrival

2nd Course

Cured Sashimi King Fish (GF | DFO | NF)

Nuoc Cham, lychee, Katsuobushi, Furikake, Finger Lime, Ikura

3rd Course

Mb4 little Joe Striploin black garlic baby carrot, xo shitake mushroom

4th Course

Baked Meringue Yuzu Mousse (GF | NF)

Meringue, Raspberry Coulis, Strawberries, Coconut and Peppermint Ice Cream

WINE PAIRING SPECIAL

3 Course Lunch @$77 PP + Wine Pairing @$45 PP

3 Course Dinner @95 PP + Wine Pairing @$45 PP

5 Course Degustation with Wine Pairing $160pp

Note- These offers are subject to Reservation. We won’t accept any further discounted coupons or vouchers for this deal. Guests must book this deal when making a booking on our website.

5 Course Degustation Menu @$115pp

Chef Choice amuse-bouche

First Course

Cured Sashimi Salmon (GF | DFO | NF)

Ponzu, Orange, Wasabi Katsuobushi, Furikake, Finger Lime

Wine Pairing – Giant Sky Sauvignon Blanc – Marlborough, NZ

Second Course

Honey Spiced Hawkesbury Duck Breast (GF | DFO | NF)

Quince, Quandong, Grapes, Carrot Puree, Coffee Jus

Wine Pairing – Nugan Estate Frasca’s Lane Pinot Grigio – King Valley, VIC

Third Course

Kangaroo Fillet (GF | DFO | NF)

Mustard, Crispy Shallots, Pickled Beetroot, Pepper Berry Emulsion, Fondant Potato

Wine Pairing – Cicada Green Grocer Pinot Noir – Marlborough, NZ

Fourth Course

White Pyrenees Lamb Back Strap (GF | DFO | NF)

(Chef’s Recommendation – Medium Rare)

Potato Galette, Mashed Peas, Black Garlic, Salt Bush

Wine Pairing – Sergi Estate Basket Pressed Seductive Shiraz – Virginia, SA

Sides

Fries with Parmesan (DFO) $11

Green Beans with Roast Almond (GF, DF, NFO) $10

Fifth Course

Yuzu Pannacotta

Mango Jelly, Matcha Foam, Calamansi Sorbet, Coconut Crumb, Almon Biscotti (GFO | NFO)

Wine Pairing – Cookoothama Limited Release Botrytis Semillon – Darlington Point, NSW

Note- Degustation menu items can be updated anytime without any notice

Executive Chef AV

5 Course Degustation Menu + Wine Pairing @$160pp

Chef Choice amuse-bouche

First Course

Cured Sashimi Salmon (GF | DFO | NF)

Ponzu, Orange, Wasabi Katsuobushi, Furikake, Finger Lime

Wine Pairing – Giant Sky Sauvignon Blanc – Marlborough, NZ

Second Course

Honey Spiced Hawkesbury Duck Breast (GF | DFO | NF)

Quince, Quandong, Grapes, Carrot Puree, Coffee Jus

Wine Pairing – Nugan Estate Frasca’s Lane Pinot Grigio – King Valley, VIC

Third Course

Kangaroo Fillet (GF | DFO | NF)

Mustard, Crispy Shallots, Pickled Beetroot, Pepper Berry Emulsion, Fondant Potato

Wine Pairing – Cicada Green Grocer Pinot Noir – Marlborough, NZ

Fourth Course

White Pyrenees Lamb Back Strap (GF | DFO | NF)

(Chef’s Recommendation – Medium Rare)

Potato Galette, Mashed Peas, Black Garlic, Salt Bush

Wine Pairing – Sergi Estate Basket Pressed Seductive Shiraz – Virginia, SA

Sides

Fries with Parmesan (DFO) $11

Green Beans with Roast Almond (GF, DF, NFO) $10

Fifth Course

Yuzu Pannacotta

Mango Jelly, Matcha Foam, Calamansi Sorbet, Coconut Crumb, Almon Biscotti (GFO | NFO)

Wine Pairing – Cookoothama Limited Release Botrytis Semillon – Darlington Point, NSW

Note- Degustation menu items can be updated anytime without any notice

Executive Chef AV

Note‑ All Bookings are subject to 50% Non‑Refundable deposit.

11:45AM Arrival for a 12:30PM Start

Christmas Lunch Menu

$250.00pp

Glass of Bubbles on Arrival

First Course

Trio of Tastes

Sydney rock oyster, finger lime,

Polenta cake goat cheese, Capsicum Jam

Duck tart carrot puree, grapes

Second Course

Cured Sashimi King Fish (GF | DFO | NF)

King fish, orange, wasabi katsuobushi, furikake, and finger lime,

Salmon caviar, ponzu dressing

Third Course

Wagyu Fillet MB4+

(Chef’s Recommendation – Medium Rare)

Mustard and Mushroom Duxelles, Black Garlic, Chocolate Box Jus, summer vegetable

Palate Cleanser

Chef Choice

Fourth Course

Yuzu Mousse (GF | NF)

Meringue, Passion fruit Coulis, Strawberries, Coconut and Peppermint Ice Cream

Note‑ All Bookings are subject to 50% Non‑Refundable deposit.

First Seating 5:30PM (2 Hours)

Second Seating 8:30PM (2 hours)

New Years Eve Menu 2025

3 Course Dinner @150.00pp

Bottle of Sparkling on Arrival

Farrier’s Cottage Sparkling Brut – South Australia

(Bottle per 2 Guests)

Chef Choice amuse‑bouche & Breads

Entrée

Cured Sashimi Salmon (GF | DFO | NF)

Ponzu, Orange, Wasabi Katsuobushi, Furikake, Finger Lime

Main

White Pyrenees Lamb Back Strap DFO | NF

(Chef’s Recommendation – Medium Rare)

Rosemarry Potato cake, smoked eggplant puree, Black Garlic, pickled beetroot
Harrisa mousse

Dessert

Baked Meringue Yuzu Mousse (GF | NF)

Meringue, Raspberry Coulis, Strawberries,

Coconut and Peppermint Ice Cream

KIDS MENU @$45.00 PER KID

Sour Dough

Amuse Bush

Chicken Nuggets / Fish & Chips

Chocolate Lava Cake with Vanila Ice-Cream

🌊🥃𝗙𝗮𝘁𝗵𝗲𝗿’𝘀 𝗗𝗮𝘆 𝟮𝟬𝟮𝟱 𝗮𝘁 𝗪𝗮𝘁𝗲𝗿’𝘀 𝗘𝗱𝗴𝗲 𝗖𝗮𝗻𝗯𝗲𝗿𝗿𝗮💙✨

𝗦𝗽𝗲𝗰𝗶𝗮𝗹 𝗧𝗿𝗲𝗮𝘁 𝗳𝗼𝗿 𝗗𝗮𝗱:
𝗘𝗻𝗷𝗼𝘆 𝗮 𝗰𝗼𝗺𝗽𝗹𝗶𝗺𝗲𝗻𝘁𝗮𝗿𝘆 standard 𝗴𝗹𝗮𝘀𝘀 𝗼𝗳 𝘄𝗵𝗶𝘀𝗸𝗲𝘆 𝗼𝗻 𝗮𝗿𝗿𝗶𝘃𝗮𝗹 🥃 𝘄𝗵𝗲𝗻 𝗱𝗶𝗻𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝘂𝘀 𝗼𝗻 𝗙𝗮𝘁𝗵𝗲𝗿’𝘀 𝗗𝗮𝘆

✨ 𝗢𝗳𝗳𝗲𝗿 𝘃𝗮𝗹𝗶𝗱 𝘄𝗶𝘁𝗵 𝗼𝘂𝗿 𝗲𝘅𝗾𝘂𝗶𝘀𝗶𝘁𝗲 𝟯-𝗖𝗼𝘂𝗿𝘀𝗲 𝗠𝗲𝗻𝘂

3-Course Lunch @77 PP

3-Course Dinner @95 PP

❌ 𝗡𝗼𝘁 𝗮𝗽𝗽𝗹𝗶𝗰𝗮𝗯𝗹𝗲 𝗼𝗻 À 𝗟𝗮 𝗖𝗮𝗿𝘁𝗲

NOTE: NO FURTHER DISCOUNT COULD BE AVAILED