SPRING SET MENU
updated 1 NOV 2024
MENUS ARE SUBJECT TO seasonal CHANGE
BOOK FOR DINNER: THURS, Fri, Sat
Our seasonal menu is 20+ parts served as 7 course, with each course themed to maximise a key seasonal ingredient flavour.
START
Seasonal snacks - Fresh and preserved vegetables (various) | Spanner crab and avocado | Smoked fish waffle | Duck salami
SAVOURY
Spanner crab with dessert lime, emu egg white garum and smoked macadamia
Sourdough bread with macadamia and kefir butters
Grilled spanish mackerel with Lebanese squash, tropea onion and kelp | Pickled mackerel roll | Mackerel dashi with almond tofu
Pasture raised duck with Golden beetroot and stonefruit | Duck sausage and shiso | Duck fat caramel and bone flour biscuit
SWEET
Fresh fruit palate cleanser
Local and native berry sweets - Strawberry gum and grilled strawberry | Atherton raspberry and native honey | Blueberry and vanilla
Preserved fruit petite fours - Mangosteen jube | Davidson Plum jelly
$175pp inclusive of the above courses
Bonus courses can be ordered as additional on the day:
Glazed bay lobster with bunya nut fregola and truffle 32pp
House made jersey milk cheese with rye crackers and preserved fruit. Includes tomme, brie, washed rind, stilton, caerphilly. Mixed selection 28 or individual cheese 12ea
SET MENU FAQS
SITTING TIMES
The set menu is a relaxed pace.
Allow 3 to 3.5 hours for travel planning. Extra time if you selecting all 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
VEGAN MENU & OTHER DIETARIES
WIth advance notice all set menus can personalised to vegan, vegetarian, pescatarian, gluten free and any other dietaries and allergies.
VEGAN MENU SAMPLE
Start
Seasonal snacks Fresh and preserved vegetables | Bunya nut and avocado | Smoked almond waffle | Mango olive
Savoury
Sourdough bread with smoked macadamia butter (GF buckwheat bread is available)
Three vintages of peas - Fresh, miso and shoyu with madagascar beans, yuzu and choi sum
Grilled romanesco - Celtuce stem, fern leaf and sake | Wine cap mushroom and celtuce nori | Smoked almond velouté
Celeriac steak - Grilled apple, shiso and umeboshi | Black garlic and apple roll | Hoshigaki persimmon
Sweets
Fresh fruit cleanser
Local and native berry sweets - Strawberry gum and grilled strawberry | Atherton raspberry and native honey | Blueberry and vanilla
Preserved fruit petit fours