Canapes


Paua, scallop, finger lime, brown butter

Farmed kingfish, eel, whey, spruce

Venison tartare, carrot, walnut, duck liver

Market fish, red curry, turnip, coconut

Scampi, mushrooms, lardo, milk skin

Eastherbrook quail, beetroot, truffle

Free range pork, cabbage, ginger, nduja

Aged duck, caramelised leek, macadamia

Beef sirloin, black garlic, celeriac, egg yolk

Green apple, dill, lychee, cardamom

Chocolate, pear, porcini butterscotch

Seaweed millefeuille, coffee, sea buckthorn

Selection of international and local cheeses

4 Courses $135pp

Available for dining in the restaurant and cellar