The Menu

Amuse Bouche ~
Black pillow, red pepper

Avocado, king prawn, mango and lime salsa, crab beignet

Foie gras espuma, toasted brioche, quince, caramelised macadamia nuts, truffle pearls

Crispy scallop, miso, sauce molé, dill oil

Violet artichoke, pancetta hollandaise, king oyster mushroom

Palate cleanser – Fennel granita, yoghurt foam

Glazed quail breast, confit leg pop, morels, buckwheat and beetroot risotto, crispy carrot, morel and beetroot puree

Passion fruit kiss

Poached rhubarb, ginger bon bon, parkin crumb, pistachio cremeux