vegan & vegetarian chefs menu

tapioca + nori

silken tofu  + sichuan

woodear mushroom dumplings + kunzea gastrique 

’20 Utzinger Riesling, Tamar Valley, Tas

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crispy eggplant + fermented chilli

heirloom carrot + gremolata, buttermilk, rye

          ’2o Somos ‘Naranjito’ Verdelho, McLaren Vale Sa        

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jerusalem artichoke, fennel, zucchini + goats curd

’20 Dr Edge Chardonnay, Derwent Valley, Tas

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charred oyster mushrooms, macadamia miso, + charred greens

’21 Wolf At The Door Pinot Meunier, East Coast Tas

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meyer lemon, caramelised white chocolate, buttermilk 

Mio Sparkling Sake, Nada Japan 

$90 per person

add $70pp for beverage match

We can cater our menu to most if not all dietary requirements, just let us know at the time of booking.

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