Dinner

When it’s time for dinner Matt Moran’s passion for performance comes to life. This a la carte menu remains true to his ethos of seasonal ingredients, cooked perfectly. Here everything plays its part to create elegant, balanced dishes and ultimately deliver a virtuoso dining experience.

Chef’s seasonal tasting menu

We are constantly changing wines due to seasonal availability and to ensure highest quality of dish pairing.

Shelled oysters, dashi, fresh wasabi, daikon

Heirloom beetroots, goats curd ice cream, walnuts

Southern calamari, broad beans, black garlic, caper leaves

Mulloway, cime di rapa, mushroom, ginger

Smoked duck breast, pumpkin, hazelnut, tamarind

Cervena venison, sunflower seeds, lardo, persimmon

Popcorn cheesecake, caramel, yoghurt sorbet

205 per person
320 per person with matching wine

One

Shelled oysters, dashi, fresh wasabi, daikon

Heirloom beetroots, goats curd ice cream, walnuts

Cured kingfish, mascarpone, lime dressing, nori bugak

Poached marron, cauliflower, turmeric,dandelion

Goose rillette, house pickles, mustard, fruit toast

Two

King oyster mushroom, tortellini, manchego, tarragon

Murray cod, saffron, mussel, Padron pepper

Southern calamari, broad beans, black garlic, caper leaves

Kurobuta pork belly, banana prawn ceviche, fennel

Smoked duck breast, pumpkin, hazelnut, tamarind

Three

Salt baked celeriac, horseradish curd, cipollini, truffle

Mulloway, cime di rapa, mushroom, ginger

Snapper, globe artichoke, truffle, rainbow chard

Roasted brioche chicken, sugarloaf cabbage, jus gras

Cervena venison, sunflower seeds, lardo, persimmon

Roasted lamb loin, Jerusalem artichoke, white anchovy, elephant garlic

Selection from the grill, condiments

Sides

Mixed leaf salad and mashed Royal Blue potato
Served to all tables

Four

Mandarin sorbet, almond cream, pistachio

Warm apple crumble, candied fennel, sultanas, clotted cream

Popcorn cheesecake, caramel, yoghurt sorbet

Quince soufflé, walnut crumble, ice cream

Chocolate delice, raspberries, coffee praline ice cream

Selection of Australian and international cheese

 

 

Two Course 115
Three Course 145
Four Course 170