chefs menu

to start…

Sugii Shuzo Tenpo 13 Yamahai Sake 60ml, Shizuoka Prefecture 9

oyster + nasturtium

sashimi, nasturtium + nam jim jaew

charred scallop + xo

‘2o Vinteloper PP Rosé, Adelaide Hills, Sa

crispy eggplant + fermented chilli

smoked cauliflower, saltbush + goats curd

’19 Stargazer Riesling, Coal River Valley, Tas

market fish, leek + fennel

’19 Two Tonne Tasmania TMV Chardonnay, Tamar Valley, Tas

pork + Jerusalem artichoke, celeriac

’18 Domaine Simha ‘Simla’ Rouge, Derwent Valley, Tas

fennel honey + coconut

Ota Shuzo Dokan Umeshu, Shiga Prefecture

$90 per person

add $62 pp for beverage match



We also offer full, vegan, vegetarian, pescatarian and coeliac chefs menus.

If you would like more information on those or a sample menu – please don’t hesitate to contact us.

We do offer a limited a la carte menu, let us know if you’re interested

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