Showcasing the set menu flavours in a more shared format
Additional courses may be added on the day

First: Shared Snacks

Sourdough bread and cultured butter

Buckwheat waffle with smoked snapper cream and finger lime

Vegetable crudités and tasty waste paste

Duck salami seasoned with native pepper and fennel seed

Second: Shared Starters

Yellow fin tuna tartare with marigold vinegar and smoked beetroot

Duck stuffed sugarloaf with green garlic shio koji

Third: Shared Main

Glazed celeriac with caramelised whey, rapini and garlic capers

Butterflied whiting with fresh borlotti bean, whiting roe and pomelo

Duck leg ragu with shiitake mushrooms and potato gnocchi

Fourth: Individual Dessert

Citrus and strawberry gum gateaux with buckwheat cake