LUNCH MENU
Two Course Menu
Main + Dessert | $120 per person
—
Three Course Menu
Entree + Main + Dessert (inc Pre-Dessert) | $180 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 praline
Cured Salmon Tartlet
Yuzu kosho, mentaiko cream, dill
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Sonoma Sourdough
Served with house-made seaweed butter
ENTRÉE
Heirloom Tomato
Stracciatella, grape, almond, kombu bread, nasturtium vinegar (V)
Kingfish
Ichiban dashi, oyster cream, purple daikon, umibudo
Beef Tartare
White anchovy, roasted koji, shiso, enoki tempura, lotus
Southern Calamari
Snow pea, lardon, fioretto, persillade, calamari dashi, agretti
Jurassic Quail
Salsify, tare glaze, fuyu fruit kosho, foie gras butter, sansho
MAIN
Koshihikari Rice
Zucchini, geraldton wax, Tête de Moine, shimeji (V)
Glacier 51 Toothfish
Yellow squash, frisse, sake kasu, mussel, miso & verjus beurre blanc
Gundagai Lamb
Japanese eggplant, cavolo nero, sheep’s yogurt, olive tapenade
Stockyard Chucktail Flap
or
Blackmore Wagyu Shortrib $50
or
A5 Miyazaki Wagyu Striploin $100
served with pencil leek, salt baked celeriac, horseradish, tarragon, shimeji
SIDES
Roasted Kipfler Potato, nduja butter $15
Autumn Salad, green ume dressing $15
Grilled ‘Kyabetsu’, shio kombu dressing $15
DESSERTS
Chokorēto Fondant
Plum, cherry, shoyu, sourdough, sansho
Ispahan
Profilterole, Sablé, lychee, rose, raspberry
Yuzu Mille-Feuille
Ricotta, macadamia, vanilla mousseline, yuzu sorbet
Nagasaki Castella
Rhubarb, strawberry, feuilletine, vegan meringue
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Australian & International Cheese Selection
Additional cheese $15