SUMMER SET MENU

updated 27 DEC 2024
MENUS ARE SUBJECT TO seasonal CHANGE
BOOK FOR DINNER: THURS, Fri, Sat

Our seasonal menu is 20+ parts served as 8 course, with each course themed to maximise a key seasonal ingredient flavour.

START

(1) Seasonal snacks

Fresh and preserved vegetables | Nori tart with pickled mahi mahi and sea lettuce | Smoked mackerel waffle | Smoked peach and salted plum

SAVOURY

(2) Spanner crab with Crab dashi custard, macadamia and salted yuzu | Yabby coral and crab pate choux bun

(3) Sourdough bread with macadamia and kefir butters

(4) Grilled yellow fin tuna with Silken eggplant, green pepper corn and roasted bone sauce | Claypot rice with moonfish ham and kelp

(5) Pasture raised duck with blackberry and beetroot | Stonefruit and shiso | Hoshigaki preserved persimmon

SWEET

(6) Fresh fruit palate cleanser

(7) Stone fruit sweets

Nectarine with riberry and strawberry gum | Cherry and chocolate pudding fruit sundae | Apricot and sugar bag mochi

(8) Preserved fruit petite fours - Mangosteen jube | Davidson Plum jelly

$180pp inclusive of the above courses

Bonus courses can be ordered as additional on the day:

• Tweed River pacific oyster with smoked poblano pepper dressing 6ea

• Glazed bay lobster with bunya nut flat bread “taco” and curry myrtle 32pp

• House made jersey milk cheese with rye crackers and preserved fruit. Includes washed rind, brie, comte, tomme, stiltony. Mixed selection 28 or individual cheese 12 ea

SITTING TIMES

• The set menu is a relaxed pace.

• Allow 3 to 3.5 hours for travel planning. Allow extra time if you selecting additional courses

PLATING/ SERVICE

• Courses are individually plated and are not designed to share

DIETARIES

• All allergies and dietaries can be accommodated with advance notice. Let us know at the time of booking.

• See vegan sample menu below

KIDS

• Kids are always welcome but we do not have a specific kids menu.

• Our a la carte lunch option is a shorter format that might better suits families