Chefs Menu 

oyster + onion flower mignonette

master stock lamb rib + black vinegar 

wallaby tartare + sichuan, tapioca

’21 Sonnen ‘Blume’, Derwent Valley, Tas

kingfish + avocado, ponzu, meyer lemon

scallop + nasturtium leaf nam jim jaew

crispy hot & sour eggplant 

’19 Kate Hill, Riesling, Derwent Valley & Coal River, Tas

market fish, macadamia +brassica, brown butter

’21 Meadowbank, Chardonnay, Derwent Valley Tas

koji pork, brussels, goats curd + mustard cress

’21 Rivulet Wine ‘Priory’, Pinot Noir, East Coast Tas

mandarin, caramelised white chocolate, buttermilk

Mio Sparkling Sake, Hyogo Japan

 $120 per person

add $80pp for beverage match

 

Vegetarian/ Vegan Menu

tapioca + nori

turnip cake + black vinegar dressing

silken tofu + sichuan

’21 Sonnen ‘Blume’, Derwent Valley, Tas

carrots, anise verde + toasted sesame  

woodear mushroom dumpling + kunzea gastrique

crispy hot & sour eggplant 

’19 Kate Hill, Riesling, Derwent Valley & Coal River, Tas

jerusalem artichoke, macadamia + brassica, brown butter

’21 Meadowbank, Chardonnay, Derwent Valley Tas

oyster mushrooms, brussels, goats curd + mustard cress

’21 Rivulet Wine ‘Priory’, Pinot Noir, East Coast Tas

mandarin, caramelised white chocolate, buttermilk

Mio Sparkling Sake, Hyogo Japan

 Vegan Dessert

Coconut, honeycomb, mandarin

$110 per person

add $80pp 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