Chefs Menu 

oyster + onion flower mignonette

master stock lamb rib + black vinegar 

wallaby tartare + sichuan, tapioca

’21 Sonnen ‘Blume’, Derwent Valley, Tas

bluefin + avocado, ponzu, meyer lemon

scallop + nasturtium leaf nam jim jaew

crispy hot & sour eggplant 

’22 Anim Riesling, D’ Entrecasteaux Channel, Tas

market fish, macadamia +brassica, brown butter

’21 Meadowbank, Chardonnay, Derwent Valley, Tas

koji pork, carrots, anise + goats curd

’22 Wine by Baby Pinot Meunier, Tasmania 

strawberries, vanilla, chamomile, buttermilk

Mio Sparkling Sake, Hyogo Japan

 $120 per person

add $80pp for beverage match

 

Vegetarian/ Vegan Menu

tapioca + nori

turnip cake + black vinegar dressing

silken tofu + sichuan

’21 Sonnen ‘Blume’, Derwent Valley, Tas

asparagus, alliums, lentils 

woodear mushroom dumpling + kunzea gastrique

crispy hot & sour eggplant 

’22 Anim Riesling, D’ Entrecasteaux Channel, Tas

jerusalem artichoke, macadamia + brassica, brown butter

’21 Meadowbank, Chardonnay, Derwent Valley, Tas

oyster mushrooms, carrots, anise + goats curd

’22 Wine by Baby Pinot Meunier, Tasmania 

strawberries, vanilla, chamomile, buttermilk

Mio Sparkling Sake, Hyogo Japan

 Vegan Dessert

Coconut, honeycomb, strawberries, chamomile 

$110 per person

add $80pp for beverage match

Our chefs aim to cater to most dietary requirements, please just let us know at the time of booking. For any FODMAP or particular dietary requirements we kindly ask for you to phone the restaurant to chat with one of our team prior to booking a table.

*Please note that all protein/ seafood replacements for dietary reasons or dislikes will be automatically substituted for items on our vegetarian chefs menu.

This is a sample menu – our menu constantly changes due to the limited supply from our small producers