Tasting Menu

6 Courses $105 | With Wine $170

Sashimi – cucumber, ponzu and wakami – native herbs
Psst and Broke Rose 2016 – Hunter Valley
Tempura gulf bug on lemon grass – green papaya salad – sweet chilli lemon myrtle
Petaluma White Label Chardonnay 2016 – Adelaide Hills
Twice cooked Tablelands pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree
La Maschera Vermentino 2015 – Barossa Valley
Salt and Pepper Quail – compressed watermelon and finger lime
Temple Bruer Pinot Noir 2017 – Eden Valley/ McLaren Vale
Morganbury beef tenderloin – white chocolate and cumin mash, heirloom vegetables, pepper berry jus
Temple Bruer TB621 Mataro Shiraz Grenache 2016 – South Australia
Davidson Plum Sorbet
Davidson Plum Mousse – macadamia pacoca – lemon myrtle and coconut icecream
Phillip Shaw Pink Billy Saignee 2016 Orange NSW