6 Courses $105 | With Wine $170
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Sashimi – cucumber, ponzu and wakami – native herbs |
| Psst and Broke Rose 2018 – Hunter Valley NSW |
| Tempura gulf bug on lemon grass – green papaya salad – sweet chilli lemon myrtle |
| Petaluma White Label Chardonnay 2016 – Adelaide Hills SA |
| Twice cooked Tablelands pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree |
| La Maschera Vermentino 2015 – Barossa Valley SA |
| Salt and Pepper Quail – compressed watermelon and finger lime |
| Temple Bruer Pinot Noir 2018 – Eden Valley/ McLaren Vale SA |
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Morganbury beef tenderloin – citrus mash, onion purée, sautéed exotic mushrooms, pepper berry jus |
| Ballandean Estate Nebbiolo 2016 Granite Belt QLD |
| Davidson Plum Sorbet |
| Davidson Plum Mousse – macadamia pacoca – lemon myrtle and coconut icecream |
| Phillip Shaw Pink Billy Saignee 2017 Orange NSW |