chef’s menu

 angasi oyster + xo

½ dozen angasi oysters    20

scallop + meyer lemon kosho

wallaby, miso + macadamia

Sugii Shuzo Tenpo 13 Yamahai Sake, Shizuoka Prefecture   

                –                

crispy eggplant + fermented chilli

roasted carrots, beef fat + fennel

’19 Moores Hill Riesling, Tamar Valley, Tas          

–

white fish, leeks + fennel

’18 Utzinger Chardonnay, Multi Regional, Tas 

–

pork, Jerusalem artichoke + celeriac

’17 Hubris Pinot Noir, Coal River Valley, Tas            

–

fennel honey + coconut

‘17 Georg Breuer Rheingau Auslese Riesling, Rheingau, Germany 

$85 per person

add $46 pp for beverage match

(adjustments can be made for dietary requirements)

 

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