Wednesday 22nd May
Freshly shucked oysters
Moulting Bay, Tasmania 18/32
Ceduna, South Australia 20/34
Charcuterie
Felino 14
Joslito paleta 22
Duck liver parfait 16
Venison calabrese 16
Wagyu Bresaola 18
Duck & pistachio terrine 14
Charcuterie board 32
| Chef’s Tasting menu | Wine Match | |
|---|---|---|
| 5 courses 70 per person | classic match 45 | adventurous 60 |
| 7 courses 90 per person | classic match 55 | adventurous 70 |
| 9 courses 110 per person | classic match 65 | adventurous 80 |
Vegetable
Leek, olive & fennel
Eggplant, soy & sesame
Sweetcorn, goats fetta & soubise
Fish
Salmon, vichyssoise & quail egg
John Dory, pickled pines & bonito
Smoked mussels, quinoa & yoghurt
Meat
Wagyu beef cheek, celeriac & jamon
Pheasant, sunflower & brussel sprouts
Yarra Valley lamb, radish & black cabbage
Sweet
Apricot, mint & juniper
Chocolate, passionfruit & coconut
Sour cream, pumpkin & salted caramel
Cheese
Pyengana cheddar, Tasmania, Australia
Queso Valdeon, Europa Mountains, Spain
