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