ONE TABLE - 12 SEATS - CHEFS’ MENU

ONE TABLE - 12 SEATS - CHEFS’ MENU

BOOK A SEAT @ THE TABLE
BOOK A SEAT @ THE TABLE
BOOK DINING & ACCOMM
BOOK DINING & ACCOMM
  • Prosecco poached ocean trout beurre blance & creamy mash.
  • Tagliatelle & medaly of locally grown mushrooms, & sage beurre noisette
  • Pork belly with roasted garlic, shaved onions, green herbs, and a purée, garnished with a drizzle of sauce, labeled as "Pork Belly, 18hr slow braise."
  • Yakitori skewer with visible char marks, placed next to grilled onigiri.
  • A plated dish featuring a gourmet stuffed roll garnished with crushed pistachios and orange zest, drizzled with a creamy sauce, presented on a rustic grey plate.
  • Grilled prawn with crispy noodles, garnished with big drops of yum!
  • Ceviche of kingfish & picante salsa "Ceviche" and "picante salsa."
  • Crispy pork, sticky rice, greens & pickled veg..
  • Vegetarian mezze plate with grilled flatbread, roasted vegetables, green peas, olives, herbs, and creamy sauce on a ceramic plate.
  • Plate of ravioli with roasted pumpkin and grilled capsicum, garnished with pesto and chili flakes, on a ceramic dish.
  • Lamb cutlet with risotto stuffed tomato, garnished with tzatziki, olives & parsley.
  • Tomahawk steak, mushrooms in sage beurre noisette, labeled as 800 grams, 45 days dry aged.
  • Honey glazed alexanders, pan roasted.
  • Blue Fin Crudo. Slices of citrus cured tuna in a green coriander and chili sauce, garnished with coriander and a lime wedge.
  • Close-up of mango pudding, white chocolate & coconut ganache, garnished with a sprig of mint.