Tasting Menu

6 Courses $105 | With Wine $170

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

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