Set Menu.
75.  Entrèe + Main
65.  Main +Dessert
90.  3 Course
Starters.

Beetroot tartare | pear | whipped truffled goats cheese | pine nuts | aged balsamic | tarragon

Tasmanian octopus grilled over charcoal | tōgarashi | confit tomato | apple & chorizo jam | citrus gel

Local pork belly | soubise | Pepperberry caramel | pickled fennel | herbs

Sashimi market fish | local wasabi | soy | compressed apple | crème fraîche | trout roe

Mains.

Crab risotto | Blue Swimmer | Spanner crab | Avruga caviar | sweet corn

Robbins Island wagyu rump cap | local mushroom | black garlic | chives | jus

Charcoal grilled Hapuka | sweet pea purée | pico de gallo | grilled broccolini

Dessert.

Burnt pav. meringue | marshmallow | whipped coconut | rosé | local berries

Anvers dark chocolate tart | Pedro Ximénez | coffee crumb | orange mascarpone

Sides.

11.

11.

11.

11.

Roast potato | sour cream | rosemary & nori salt

Organic baby cos | radish | golden shallot | tarragon vinaigrette

Panzanella salad | heirloom tomato | balsamic roast onion | olive | herb croutons

Charred broccolini | pistachio dukkah | lemon oil

We cater for all dietary requirements, please speak to a team member

We kindly advise all diners that a surcharge of 10% applies on Sundays & 15% on any Public Holiday

Please note that surcharging is applied to cover the cost of processing card transactions. Rates applied (inc GST) are

Visa Credit/Debit @ 1.5%, Mastercard Credit/Debit @ 1.5%, AMEX @ 1.8%. EFTPOS Debit @ 0.0%