Three Course Menu
DINNER MENU
$180 per person
—
Four Course Menu
$220 per person
CAVIAR
$400
$240
$220
Beluga
N25 Kaluga
Oscietra
30 gm
30 gm
30 gm
served with classic condiments.
RAW BAR
Oyster | Sydney Rock
6pc $45 | 12pc $90
Shiso mignonette
Market Fish Sashimi
6pc $28 | 12pc $52
MISE EN BOUCHE
Kohlrabi Gyoza
Pickled kohlrabi, sunflower seeds
Cured Salmon Tartlet
Yuzu kosho, mentaiko cream, dill
Hosomaki
Negi toro, Takana zuke, bonito mayo
—
Sonoma Sourdough
Served with house-made seaweed butter
COLD ENTRÉE
Asparagus
Stracciatella, salted grape, spring pea, kombu bread (V)
Kingfish
Ichiban dashi, oyster cream, purple daikon, umibudo
White anchovy, roasted koji, shiso, enoki tempura, lotus
Beef Tartare
Scallop Sashimi
Honeydew, crème fraiche, wasabi leaf, elderflower
HOT ENTRÉE
Globe Artichoke Barigoule
Confit leek, potato cream, shio koji, pistou, yuzu oil (V)
Chawanmushi
Shellfish dashi XO, ika yaki, French bean, ikura roe.
Coral Trout
Ama ebi, tomato, bisque, saffron rouille, komatsuna
Jurassic Quail
Carrot kinpira, citrus, tare glaze, shiro shoyu, jus gras
MAIN
Koshihikari Rice
Zucchini, geraldton wax, Tête de Moine, shimeji (V)
Glacier 51 Toothfish
Summer squash, sake kasu, mussel, miso, verjus
Maremma Duck
Smoked beetroot, umeboshi, macadamia, black berry
Gundagai Lamb
Shoulder, Japanes eggplant, mint labneh, green olive tapenade
Stockyard Chucktail Flap
or
Blackmore Wagyu Shortrib $50
or
A5 Miyazaki Wagyu Striploin $100
served with shishito, Tokyo turnip, perilla seed, sansho
SIDES
Roasted Kipfler Potato, nduja butter $15
Summer Salad, green ume dressing $15
Grilled ‘kyabetsu’, shio kombu dressing $15
Chokoreto
DESSERTS
Plum, cherry, shoyu, sourdough, sansho
Ispahan
Profiterole, sablé, lychee, rose, raspberry
Yuzu Mille Feuille
Lemon sorbet, ricotta, macadamia, vanilla
Nagasaki Castella
Matcha, pistachio, sourcream, caramel, rhubarb
—
Australian & International Cheese Selection
Additional cheese $15