vegan & vegetarian chefs menu

tapioca + nori

dikon + sichuan

woodear mushroom dumplings + alliums

’20 Utzinger Riesling, Tamar Valley, Tas

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crispy eggplant + fermented chilli

pumpkin, horseradish + rye

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

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jerusalem artichoke, fennel, + goats curd

’20 Dr Edge Chardonnay, Derwent Valley, Tas

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charred oyster mushrooms, macadamia miso, + charred greens

’20 Fairbank Sangiovese, Central Victoria, Vic

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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