chefs menu

oyster + nasurtium

sashimi, meyer lemon + sesame

beef tartare, sichuan + tapioca

’20 Utzinger Riesling, Tamar Valley, Tas

crispy eggplant + fermented chilli

pumpkin, horseradish + rye

’20 Havilah ‘skinsy’ Pinot Gris, Tamar Valley, Tas

market fish, fennel, zucchini + goats curd

’20 Dr Edge Chardonnay, Derwent Valley, Tas

wallaby, macadamia miso, + charred greens

’20 Fairbank Sangiovese, Central Victoria, Vic

coconut, honeycomb + coffee

Charles Oates, Pommeau, Huon Valley, Tas

 

$90 per person

add $70pp for beverage match

 

vegan & vegetarian chefs menu

tapioca + nori

dikon + sichuan

woodear mushroom dumplings + alliums

’20 Utzinger Riesling, Tamar Valley, Tas

crispy eggplant + fermented chilli

pumpkin, horseradish + rye

          ’20 Havilah ‘skinsy’ Pinot Gris, Tamar Valley, Tas        

jerusalem artichoke, fennel, + goats curd

’20 Dr Edge Chardonnay, Derwent Valley, Tas

charred oyster mushrooms, macadamia miso, + charred greens

’20 Fairbank Sangiovese, Central Victoria, Vic

coconut, honeycomb + coffee

Charles Oates, Pommeau, Huon Valley, Tas 

$90 per person

add $70pp for beverage match

We can cater our menu to most if not all dietary requirements, just let us know at the time of booking.

This is a sample menu – our menu constantly changes due to the limited supply from our small producers