Lightly spritzed white wine served ice cold
finger lime, cucumber salsa, aged white balsamic dressing, Kakarlla*GF, SY, CR, DF
dashi jelly, salmon roe and green ants*SY, CR, DF
potato chips, Davidsons plum, smoked egg yolk, puffed rice*GF, DF, CR
butter-poached marron served with native herbs, warrigal green, finger lime, and a rich shellfish velouté*GF, CR
dry aged duck breast with duck jus, witlof, Illawarra plum gel and Illawarra plum tuille.*SE,SY
poached Murray cod with lemon myrtle accompanied by a bush tomato beurre blanc with native green oil, Australian roe selection, sea herbs, crispy fried zucchini flower filled with scallop mousse*GF, contains fish, CR
charcoal-grilled Rangers Valley wagyu striploin MB9+ served with pepperberry jus, accompanied by black garlic and Asian mixed mushrooms, charred leek and saltbush crispy
Rivermint and pistachio custard layered with Davidson plum mousse, macadamia, pistachio and coconut praline, finished with Davidson plum gel and Davidson plum tuille*V, N