Menu

1

Hand shelled mud crab,
pickled white turnip, kombu jelly,
raw hispi cabbage stems, cultured cream

Salad of crisp globe artichoke,
slow cooked carrots, ewe’s milk feta,
smoked almonds, oloroso caramel

Raw smoked Blackmore Wagyu,
fermented chilli, miso, shaved fungi,
kombu, cultured cream, dory roe

Congee of hand dived scallops,
heart of palm,
black vinegar laver

2

Fan shell razor clam,
shaved shiitake, smoked pig jowl,
sea cucumber crackling

Uni, koshihikari rice,
cured egg yolk, fish maw,
day lily, ama ebi, umami broth

Slow cooked quail,
fermented mushroom custard,
walnuts, brioche porridge,
seed crackling

Wild Tasmanian green lipped abalone,
lamborn pea greens, seaweed,
minutina, white kimchi juice and brown
butter emulsion

3

Steamed coral trout,
southern squid, white asparagus,
green almonds

Roasted master stock duck,
house made koji paste,
hatsuka radish, ice plant, orach

Arkady lamb,
broad beans, young peas,
kale, black garlic

Stone pot green rice,
buckwheat, sesame, perilla,
new season asparagus,
wakame broth

4

Snow Egg

Mulberries & cream

Oloroso caramel, muscovado,
dulcey, muscatel, walnut

Eight textured chocolate cake

A cheese of your choice
or
A selection of cheese of your choice
($20 supplement)

Raw smoked Blackmore Wagyu,
fermented chilli, miso, shaved fungi,
kombu, cultured cream, dory roe

Fan shell razor clam,
shaved shiitake, smoked pig jowl,
sea cucumber crackling

Roasted master stock duck,
house made koji paste,
hatsuka radish, ice plant, orach

Oloroso caramel, muscovado,
dulcey, muscatel, walnut