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ENTRÉE Salad of confit tomatoes stracciatella, smoked almonds amaranth, sherry caramel, linaria Local Royal red prawns whole orange & saffron cream chorizo, agretti Shaved southern squid nori udon, green orach hatsuka radish fermented seaweed juice Seared tartare of Rangers Valley wagyu horseradish cream, capers, parsley crispy beef tendon Roasted Tasmanian octopus charred pickled cucumber, verjuice lime aioli, salty ice plant Fraser Island spanner crab soft polenta, palm heart, corn, sunflower crème fraîche emulsion
Peter Gilmore, Executive Chef Rob Cockerill, Head Chef
MAIN Roasted Pink Snapper heirloom radishes, shellfish broth lobster roe emulsion Roasted John Dory served on the bone white turnips, umami butter native coastal greens Roasted quail & stone pot rice fermented shitake, sesame, perilla Arkady grass fed lamb spring cabbage, fermented rye peas & blossoms Macleay Valley suckling pig confit organic carrots, pickled onions black & white garlic Twice cooked goats curd soufflé Spring greens, C2, lemon jam roasted hazelnuts
DESSERT Pavlova Cherry jam lamington Crème caramel vs mille-feuille Strawberries & cream Chocolate cake from across the water Australian cheese