Preserved tomato leaf and kombucha
Truffle pudding glazed in ‘100 flower’ honey, aged berkswell
Large white pork and eel doughnut, cured fat and caviar
Bream in coal, fermented long beans and watercress
Hokkaido scallop with buttermilk and smoked pike perch roe
Stuffed yellow chicken wing, wye valley asparagus
hen of the woods and pine
Mussel and seaweed custard with roasted shrimp
Turbot with crown prince squash and smoked roe sauce
Te mana lamb, broad bean and wild garlic crush, fig leaf
Frozen tunworth cheese, buckwheat crumb, preserved rhubarb
Ruby red strawberry with bee pollen cake and mint
Stout cream with coffee molasses and burnt milkTasting menu - available for both lunch and dinner $1380
Riesling, Wittmann, Trocken, Rheinhessen, Germany, 2021
Albarino, Bodegas Albamar, Rías Baixas, Galicia, Spain, 2021
Chardonnay, Giant Steps, 'Sexton Vineyard', Yarra Valley, Australia, 2018
Grüner Veltliner, Schloss Gobelsburg, "Renner", 1er Cru Ried, Kamptal, Austria, 2019
Cabernet Franc, Sato Wines, "Sous Bois", Centeal Otago, New Zealand, 2019
Muscat blend, Mas Amiel, Muscat de Rivesaltes, Languedoc-Roussillon, France, 2017
Cold brew puerh, cherry, ginger and eucalyptus
Hami melon and salted plum
Green grape, cucumber and verjus
Genmaicha yuzu and sweet peas
Lapsang souchong, beetroot kombucha, pickle blackcurrant
Oat, dates, rhubarb and spices
Please note that all prices are subject to change.
