first course
yellowfin tuna // smoked garlic, scallion & coriander stem
Petaluma Croser Sparkling, Adelaide HillsĀ
second course
crab & prawn brioche // cos, shichimi, tobiko
Heggies Vineyard Riesling, Eden Valley
third course
roasted pork belly // Hokkaido scallop, coconut & galangal sauce, mandarin
Tim Adams Pinot Gris, Clare Valley