5 Course Degustation $125pp
Wine Pairing $55pp
Chef Choice Amuse-Bouche and Breads
Sydney Rock Oysters (A) Shiso Mignonette – $5.00 Pc
First Course
Cured Sashimi Salmon (GF | DFO | NF) (A)
Ponzu, Katsuobushi, Furikake, Finger Lime
Wine Pairing – Riverby Estate Sauvignon Blanc – Marlborough, NZ
Second Course
Stracciatella (DFO | NFO)
Romesco, Mortadella, Blood orange, Olive oil
Wine Pairing – Reschke R Series Riesling – Limestone Coast, SA
Third Course
Kangaroo Fillet (GF | DF | NF)
Mustard & Onion Crusted kangaroo fillet, Pepper berry Emulsion, Pinot Noir Jus, Pickled Beetroot
Wine Pairing – Wild Gully Tempranillo
Fourth Course
Duck Maryland (GF | DFO | NF)
Twice-Cooked Duck Maryland, Celeriac puree, candied cabbage, Lavender Honey
Wine Pairing – Cicada Green-Grocer Pinot Noir – Marlborough, NZ
Sides
Fries With Parmesan (DFO) $11
Green Beans with Roast Almonds (GF | DF | NFO) $10
Fifth Course
Tiramisu (G | D | E | NF)
Wine Pairing – Chateau Audinet Sauternes – Bordeaux France
GF Gluten free | G Contains gluten | D Contains dairy | E Contains egg | NF Nut free | DFO Dairy-free option | NFO Nut-free option | DF Dairy free | (A) Australian product
Note- Degustation menu items can be updated anytime without any notice
Executive Chef AV