Dinner

For dinner Matt Moran’s delicate touch comes to life in this a la carte menu that remains true to his ethos of seasonal ingredients, cooked perfectly to create elegant, balanced dishes.

SEASONAL TASTING MENU
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Yellow fin tuna, yuzu, radish

Stracciatella, fennel, pea, parmesan oil

Spanner crab, black rice, avocado, wasabi leaf

Wagyu bresaola, parmesan, fried bread

Smoked pork, cherry, green almond

Roast duck, carrot, orange, wood ear mushroom

Peach, financier, vanilla ice cream

185 per person
270 per person with matching wine
350 per person with premium matching wine

ENTREE
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Sydney rock oysters, shallot, aged red wine vinegar 28

Stracciatella, fennel, pea, parmesan oil 33

Spanner crab, black rice, avocado, wasabi leaf 38

Moreton Bay bugs, soy bean, miso butter 39

King prawn, smoked potato, caviar, buttermilk 37

Yellow fin tuna, yuzu, radish 38

Smoked pork, cherry, green almond 38

Grilled kangaroo, pepper, witlof, pear 36


MAIN
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Asparagus, zucchini, pistachio, basil 49

Murray cod, yabbies, rocket, lemon 55

Snapper, lettuce, kombu, white asparagus 55

Roast duck, carrot, orange, wood ear mushroom 56

Roast lamb, zucchini, olive, ajvar 57

Selection from the grill

Rump cap, Rangers Valley | grain-fed | 250g 52

Sirloin on the bone, Dry Aged, O’Connor | grass-fed | 300g 54

Fillet, Cape Byron | grain-fed | 250g 54

Chuck tail, Rangers Valley | grain-fed | 300g 53
Served with a selection of condiments: béarnaise, harissa, mustards or horseradish

SIDES
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Mixed leaf salad 9
Royal blue mash potato 12
Steamed greens 12
Hand cut chips 9


DESSERT
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Mango and raspberry 23

Passionfruit, coconut, buttermilk 24

Peach, financier, vanilla ice cream 23

Banana and butterscotch soufflé 25

Chocolate parfait, malt curds, sherry 25

Selection of Australian and international cheese 29

Dinner Menu