Cured trevally, paua, dill, apple

Ruakaka kingfish, crème fraiche, daikon, chilli

Venison tartare, beetroot, cashew, onions

Market fish, carrot, prawn, scallop

Roasted quail, parsnip, macadamia, charcoal

Smoked eel, bone marrow, mushrooms, duck liver

Aged duck, liquorice, celeriac, watercress

Wagyu beef, black garlic, radish, truffle

Free range pork, scampi, nduja, nasturtium

Pear and sauternes, walnut, caramel

Chocolate, plum, yeast, honeycomb

Sheep milk, sorrel, herb sponge, milk skin

Selection of international and local cheeses

4 Courses $125pp

Available for dining in the restaurant and cellar