The menu
A carefully curated selection of contemporary dishes, crafted with seasonal ingredients and culinary precision.
Spring asparagus & truffle
White asparagus, shaved black truffle, confit egg yolk, chervil.
Chef's selection
Wagyu beef tartare
Hand-cut A5 wagyu, capers, shallots, smoked salt, served with toasted brioche and quail egg.
$38
DF
Starters
Heirloom tomato consommé
Clear tomato essence, basil oil, micro-greens, parmesan crisp.
$18
VGF
Seared scallops
Hokkaido scallops, cauliflower purée, pancetta dust, brown butter caper sauce.
$26
GF
Main courses
Pan-roasted duck breast
Dry-aged duck, cherry jus, parsnip purée, wilted bitter greens.
$42
GF
Mushroom risotto
Arborio rice, wild foraged mushrooms, truffle oil, aged Parmigiano-Reggiano.
$34
VGF
V — VegetarianGF — Gluten freeDF — Dairy free