Degustation Menu

degustation menu

 

salt fish brandade with caper sauce

poached asparagus, dutch carrots, carrot custard, carrot crisps, woodside goat curd & whey

2015 Tellurian Marsanne blend – Heathcote, Vic. 

swordfish, coconut & jalapeno ceviche, avocado puree, blackened cucumber & plantain

2015 Ottelia Pinot Gris – Limestone Coast, S.A.

lightly cured and roast atlantic salmon, taramasalata, fried cauliflower, shallot & cucumber dressing

2015 Vivanco Tempranillo Garnacha Rosada – Rioja, Spain

smoked black angus tartare, short rib spring roll, marinated button mushrooms, enoki & shiso

2016 Wicks Estate Pinot Noir – Adelaide Hills, S.A. 

slow cooked pork loin, chorizo & crackle crumb, burnt pumpkin puree, broccolini & black barley

2016 Rothschild ‘Mapu’ Carmenere – Maipo, Chile

selection of cheese with lavosh, fruit bread & quince

(10 supplement)

salted caramel parfait, cheesecake mousse & muscat compressed strawberries

bittersweet chocolate pave, black sesame praline, puffed rice & honey ice-cream

2013 Samos Muscat – Samos Greece

 

95 Per Person / Matching Wines 55 Per Person

Degustation menu must be taken by the entire table