DEGUSTATION MENU

Wood roasted Pacific oyster, spinach puree, lemon, brown butter
NV Ruinart Blanc de Blancs, Reims, France

Local cow's milk burrata with heirloom tomato, Lakelands Frantoio olive oil
2004 Tyrrell's 'Belford' Semillon, Hunter Valley, New South Wales

Southern blue fin tuna, green beans, olives and crisp potato
2009 Yealands Pinot Gris, Marlborough, New Zealand

Roasted chestnut and lentil soup with duck liver praline and rosemary

Murray cod fillet, fried sourdough crumbs, capers, golden enoki
2006 Frogmore Creek Chardonnay, Coal River Valley, Tasmania

Kurobuta pork loin with poached apple, leeks and Pommery mustard
2008 MacForbes Pinot Noir, Yarra Valley, Victoria

Hazelnut dacquoise with chocolate ganache and milk gelato
2005 Cornet & Cie Banyuls, Roussillon, South France

Coffee or tea

$110 per person

$170 per person with matching wines

Executive Chef, Andrew McKee

*Prices and menu items are subject to change.

Degustation Menu