MIXED Olives
6
Ligurian, Cerignola, Kalamata, Sicilian
Daily Baked Bread
11
flavoured focaccia, olive oil, balsamic & whipped butter
Freshly Shucked Oysters
native finger lime & shoyu 5ea
natural served w` lemon 4ea
Ligurian, Cerignola, Kalamata, Sicilian
flavoured focaccia, olive oil, balsamic & whipped butter
native finger lime & shoyu 5ea
natural served w` lemon 4ea
‘tasty paste’ | salted
kimchi, burnt orange, Yarra Valley caviar
courgette & ginger relish, Mungalli cream
prosciutto di Parma, quinoa, almonds, mango
dragon fruit, lupin, kefir, linseed tapioca
achar pickle, pomegranate molasses, peanuts
Chinese black vinegar, coriander & chilli gremolata, taro
Pla Sam Rot, Mareeba pineapple, Thai basil
Pre-orders recommended
Singapore chilli | garlic | citrus
Pre-orders recommended
taro, falksalt, muntrie jus
FV Santiego prawns, young coconut, green papaya
miso sabayon, scampi caviar, chickpea tendrils
bandari spice, purple kale, borani
turmeric & lemongrass, black beans, plantain chips
see your waiter
see your waiter
dragon fruit, lupin, kefir
Petaluma Croser Sparkling, Adelaide Hills
prosciutto di Parma, quinoa, almonds, fermented mango
Heggies Vineyard Riesling, Eden Valley
FV Santiego prawns, young coconut, green papaya
Vasse Felix Premier Chardonnay, Margaret River
achar pickle, pomegranate molasses, nuts
premium upgrade available
Nautilus Estate Pinot Noir, Marlborough
Daintree estate cocoa, cumquat, tahini cream
Vasse Felix Cut Cane Semillon, Margaret River
Coral Trout or Mud Crab subject to availability. Pre-orders recommended.
Upgrade to any à la carte dessert +6pp.
All Tasting Menu orders to be placed prior to 8.00pm.
native finger lime & shoyu
Pol Roger Champagne, Epernay/France
kimchi, burnt orange, Yarra valley caviar
Heggies Vineyard Riesling, Eden Valley
courgette & ginger relish, Mungalli cream, Daintree vanilla
Tim Adams Pinot Gris, Clare Valley
FV Santiego prawns, young coconut, green papaya
Vasse Felix Premier Chardonnay, Margaret River
miso sabayon, scampi caviar, chickpea tendril
John Duval Plexus Shiraz, Barossa Valley
short- rib croquette, Tableland pumpkin, porcini butter
premium upgrade available
Henschke Keyneton Euphonium Shiraz 100ml
crème fraiche gelato, macadamia & goji soil
Yalumba Botrytis Viognier, Wrattonbully
Coral Trout & Mud Crab subject to availability. Pre-orders recommend. Upgrade to any à la carte dessert +6pp. All tasting menu orders to be placed prior to 8.00pm.
60 degree egg, cabbage, green beans, labneh
Chinese black vinegar, coriander & chilli gremolata, taro
muhammar, purple kale, crispy shallot, almonds
turmeric & lemongrass, black beans, plantain chips
60 degree egg, green beans, mustard seed, labneh
Petaluma Croser, Adelaide Hills
Chinese black vinegar, coriander & chilli gremolata, taro
Tim Adams Pinot Gris, Clare Valley
muhammar, purple kale, crispy shallot, smoked almonds
Vasse Felix Premier Chardonnay, Margaret River
tumeric & lemongrass sauce, black beans, plantain chips
John Duval Plexus, Barossa Valley
coconut, pomegranate molasses, peanuts
Yalumba Botrytis Viognier, Wrattonbully
Upgrade to any à la carte dessert +6pp. All tasting menu orders to be placed prior to 8.00pm
vegan options available
crème fraiche gelato, macadamia & goji soil
Daintree estate cocoa, cumquat, tahini cream
coconut, pomegranate molasses, peanuts
Selection of three cheeses w` lavosh, fruit, honeycomb
see waiter for today’s selections
Chocolate liqueur, Baileys, Frangelico, Kahlua w` cream, honey, chocolate
Double espresso shot w` vanilla vodka & Kahlua
Baileys, Jägermeister, butterscotch schnapps w` cream & biscuit pieces
Liqueur of choice, double shot espresso, vanilla ice cream
Baileys, Kahlua, Amaretto, Frangelico
Short & Long Black, Flat White, Latte, Cappuccino, Macchiato
Liqueur of choice, hot black coffee, cream
Jameson Whiskey, Baileys, Kahlua, Drambuie, Sambuca, Tia Maria, Cointreau
Daintree Tea, Earl Grey, Peppermint, Green, Chamomile
We make every effort to keep ahead of vintage changes. While the years of vintage stated in
this wine list were correct at the time of printing they are subject to change.
We apologise for any inconvenience.
Opening days can vary. Please call to confirm. Bookings recommended.
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