Degustation Menu

Degustation menu

salt fish brandade with caper sauce

yarra valley persian feta, roasted cauliflower, wild rice, compressed nashi pear & sage

2015 Tellurian Marsanne blend – Heathcote, Vic.

cured & torched king trout, blackened cucumber, pickled mussels, taramasalata & dried black olive

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

steamed cone bay barramundi, charred broccolini, black garlic, poached enoki & dashi

2015 Castaño Monastrell Rosé – Yecla, Spain

poached pork belly & crisp tails, golden raisin, pomegranate, coriander & curry flavours

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

black angus rump cap, crumbed short rib, fried brussels sprouts & roast pumpkin puree

2016 Rothschild ‘Mapu’ Carmenere – Maipo, Chile

selection of cheese with lavosh, fruit bread & quince

(10 supplement)

citrus cheesecake mousse, caramelised pears, poached rhubarb & oat biscuit crumb

warm chocolate fondant, white chocolate mousse, chocolate sauce & malt ice-cream

2013 Samos Muscat – Samos Greece

95 Per Person / Matching Wines 55 Per Person

Degustation menu must be taken by the entire table