Degustation Menu
Degustation Menu Four courses $79.00, Five courses $99.00, Six courses $119.00 per person
Glass of French bubbles on arrival
Degustation Plates Japanese Dukha and red miso accompanied by natural oysters Chilled avocado, apple and mirin soup with lime dressed oysters Medallion of Morton bay bug and crisp pulled pork atop roasted aubergine caviar Scored Harvey bay scallops over shaved botargo flavoured angel hair pasta Salmon rose lightly Himalayan salt crusted with wakame, dotted with salmon pearls and flying fish roe Medallion of Morton Bay Lobster over an aparagus risotto with a Persian saffron aioli Sushi and Sashimi of three of the most pristine fish available served on a crisp Japanese garden bed with dipping sauces Cognac and lobster ravioli Cacciucco alla Livornese traditional Italian fish and seafood pot Gorgonzola, quince paste and black pepper with warm blini Parma prosciutto with linguini carbonara Five Spiced double roasted Hinterland duck served with cucumber and pomegranate salad Pan roasted five star eye fillet settled over black bean wilted baby spinach and a winter truffle jus Mini rack of lamb with spinach, mushrooms, semi-dried cherry tomatoes and a pinot noir jus
Souffles Banana and walnut Bundaberg Rum and Raisin Burnt orange and black noble Salted bitter chocolate with a twist Tiramisu Raspberry, chocolate and coconut frozen souffle with bitter almond puff crumble
Glass of French bubbles on arrival
Degustation Plates Japanese Dukha and red miso accompanied by natural oysters Chilled avocado, apple and mirin soup with lime dressed oysters Medallion of Morton bay bug and crisp pulled pork atop roasted aubergine caviar Scored Harvey bay scallops over shaved botargo flavoured angel hair pasta Salmon rose lightly Himalayan salt crusted with wakame, dotted with salmon pearls and flying fish roe Medallion of Morton Bay Lobster over an aparagus risotto with a Persian saffron aioli Sushi and Sashimi of three of the most pristine fish available served on a crisp Japanese garden bed with dipping sauces Cognac and lobster ravioli Cacciucco alla Livornese traditional Italian fish and seafood pot Gorgonzola, quince paste and black pepper with warm blini Parma prosciutto with linguini carbonara Five Spiced double roasted Hinterland duck served with cucumber and pomegranate salad Pan roasted five star eye fillet settled over black bean wilted baby spinach and a winter truffle jus Mini rack of lamb with spinach, mushrooms, semi-dried cherry tomatoes and a pinot noir jus
Souffles Banana and walnut Bundaberg Rum and Raisin Burnt orange and black noble Salted bitter chocolate with a twist Tiramisu Raspberry, chocolate and coconut frozen souffle with bitter almond puff crumble
