Amuse:

Sydney rock oyster, mango, kombu df, gf, nf
Vegan alternative: Sweetcorn tartelette, black garlic v, nf

Entrees:

Heirloom tomatoes, stracciatella, Aleppo pepper, amaranth vgo, gf, nf
King prawn tataki, creme fraiche, rosella flower, Nori dfo, nf, gf

Mains:

Lemon myrtle brined turkey breast, Geraldton wax and morel cream sauce dfo, nf, gf
Ora king salmon, Yuzu beurre blanc dfo, nf, gf

Sides:

Pommes puree “Robuchon”, truffle gf,nf
Grilled asparagus, gremolata df, gf, nf
Seasonal leaves, spring veg, aged balsamic df, gf, nf

Dessert:

80% Chocolate forest, archie rum mushroom, cherry confit, lychee caviar, lemon myrtle v

*this menu is subject to change