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
Cured Salmon Tartlet
Yuzu kosho, mentaiko cream, dill
—
Sonoma Sourdough
Served with house-made seaweed butter
ENTRÉE
Asparagus
Stracciatella, salted grape, spring pea, kombu bread (V)
Kingfish
Ichiban dashi, oyster cream, purple daikon, umibudo
Beef Tartare
White anchovy, roasted koji, shiso, enoki tempura, lotus
Chawanmushi
Shellfish dashi XO, ika yaki, French bean, ikura roe.
Jurassic Quail
Shio koji, carrot kinpira, citrus, tare sauce
MAIN
Koshihikari Rice
Zucchini, geraldton wax, Tête de Moine, shimeji (V)
Glacier 51 Toothfish
Summer squash, sake kasu, mussel, miso, verjus
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
DESSERTS
Ispahan
Profiterole, sablé, lychee, rose, raspberry
Yuzu Mille Feuille
Lemon sorbet, ricotta, macadamia, vanilla
Nagasaki Castella
Matcha, pistachio, sourcream, caramel, rhubarb
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Australian & International Cheese Selection
Additional cheese $15