Tasting Menu

6 Courses $105 | With Wine $165

Saku Tuna, squid ink blini – ginger and dessert lime sauce, tendrils and native herbs
Jim Barry Riesling  – 2017 Clare Valley
Tempura gulf bug on lemon grass – green papaya salad – sweet chilli lemon myrtle
Sandalford Chardonnay 2016 – Margaret River
Twice cooked Tablelands pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree
Innocent Bystander Pinot Noir 2016 – Yarra Valley, Victoria
Morganbury beef tenderloin – white chocolate and cumin mash, heirloom vegetables, pepper berry jus
Soul Growers ‘Equilibrium’ Grenache Shiraz Mataro 2016 – Barossa Valley
Davidson Plum Sorbet
Davidson Plum Mousse – macadamia pacoca – lemon myrtle and coconut icecream
Bleasdale Sparkling Shiraz – Langhorne Creek SA
Selected Gallo Cheese – Baci, Gallozola and Heritage – pepper leaf lavosh – fig chutney
Tea or coffee