6 course’s $95 –  with wine $140

Thai Calamari salad

Jim Barry Watervale Riesling 2014 – Clare Valley

Tempura Gulf Bugs on lemon grass – green papaya salad – sweet chilli lemon myrtle sauce

Nepenthe Pinot Gris 2013 – Adelaide Hills, SA

Twice cooked pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree

Innocent Bystander Pinot Noir 2012 – Yarra Valley, Victoria

Rocky Creek grain finished beef tenderloin – smoked potato mash, kale, onion jam, wattle seed and Daintree vanilla sauce
D’Arrys Original Shiraz Grenache 2011 – McLaren Vale

River mint sorbet

Pandanus panacotta – native tamarind coulis, macadamia tuille
Noble One Botrytis Semillon – NSW

Selected Gallo cheese – Camembert, Gallozola and Heritage – pepper leaf lavosh – fig chutney

Tea or Coffee