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