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THE RESTAURANT MENU

2 course $60 per person

3 course $80 per person

ENTRÉE

 

Summer corn, romaine lettuce, hen's egg.

Rhubarb, tuna, geranium

MAIN

 

Blue eye cod, heirloom tomato, crustacean.

Lamb rump, peppers, eggplant and black olive.

Celeriac, ale, fontina, cured egg yolk.

Pork neck, melon, grape, sea veg.

DESSERT

 

Peach, Harvest honey, lemon thyme.

Dark chocolate, malted rye, milk.

10% surcharge applies on public holidays