Lunch

For lunch, Matt Moran displays his artistry to create a menu featuring seasonal ingredients, brought together on the plate to serve balanced and elegant dishes. Available Monday to Friday and priced from $45 for one course, $67 for two courses and $85 for three courses.

SEASONAL TASTING MENU
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Yellow fin tuna, yuzu, radish

Wagyu bresaola, parmesan, fried bread

King prawn, smoked potato, caviar, buttermilk

Roast duck, carrot, orange, wood ear mushroom

Peach, financier, vanilla ice cream

135 per person
220 per person with matching wine
320 per person with premium matching wine

ENTREE
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Sydney rock oysters, shallot, aged red wine vinegar

Stracciatella, fennel, pea, parmesan oil

King prawn, smoked potato, caviar, buttermilk

Spanner crab, black rice, avocado, wasabi leaf

Yellow fin tuna, yuzu, radish

Smoked pork, cherry, green almond

Grilled kangaroo, pepper, witlof, pear

MAIN
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Asparagus, zucchini, pistachio, basil

Murray cod, yabbies, rocket, lemon

Snapper, lettuce, kombu, white asparagus

Roast duck, carrot, orange, wood ear mushroom

Roast lamb, zucchini, olive, ajvar

Selection from the grill, condiments

Rump cap, Rangers Valley | grain-fed | 250g
Chuck tail, Rangers Valley | grain-fed | 300g
Sirloin on the bone, Dry Aged, O’Connor | grass-fed | 300g
Fillet, Cape Byron | grain-fed | 250g

SIDES
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Mixed leaf salad 10
Steamed greens, lemon, olive oil 12
Mashed royal blue potato 12
Hand cut chips 9


DESSERT
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Mango and raspberry

Passionfruit, coconut, buttermilk

Peach, financier, vanilla ice cream

Banana and butterscotch soufflé

Chocolate parfait, malt curds, sherry

Selection of Australian and international cheese

One Course 45
Two Course 67
Three Course 85

Lunch Menu