KINGFISH
served with spanner crab, avocado, harissa and a smoked tea seasoning
NV Guerrieri Rizzardi Prosecco di Valdobbiandene, Farra di Soligo, Italy
JAMON
with tomato, dried olives, shaved jamón ibérico and toasted brioche
2008 Albariño De Fefiñanes, Rias Baixas, Spain
SCALLOPS
pan fried with sautéed cuttlefish, witlof and radish salad and sauce nero
2008 Jamsheed Gewürztraminer, Yarra Valley, Victoria
CONSOMME
Peking duck consommé with duck dumpling and Asian mushrooms
2009 Sorrenberg Gamay, Beechworth, Victoria
PORK BELLY
twice cooked Bangalow Sweet Pork belly with grilled cotechino and iceberg and apple salad
2008 Domaine Pichot Vouvray Sec, Loire Valley, France
BEEF
aged fillet with onion purée, sautéed mushrooms and a red wine sauce
2004 Woodside 'Bonnefoy' Shiraz, Margaret River, Western Australia
BANOFFEE
banana brûlée with caramel, almond praline and toasted almond ice cream
2010 Patina 'Sticky Tea' Riesling, Orange, New South Wales
COFFEE AND PETITS FOURS
Seven course tasting menu is available at $140 per person or can be paired with matching wines at $220 per person
The seasonal tasting menu is designed for the enjoyment of the whole table
Menu is subject to change
Please be aware that the food images displayed on our website may not reflect the current dishes available on our menu.