ENTRÉE

Freshly Shucked Washington Pickering Passage Oysters
naked w/ ponzu dipping sauce
woodfired w/ prosciutto, shallot red wine vinegar (p)
tempura w/ wasabi mayo, tobiko caviar

Angus Tenderloin Carpaccio (gf)
‘rendang’ spices, arugula, grated parmesan foie gras
Roast Aubergine & Cherve Tortelini (v)
Smoked tomato butter, grana padano
Grilled Bali Organic Quail (gf)
Almond cream, mangosteen, duck jamon, white truffle oil
House Smoked Tasmanian Salmon (gf)
Spiced crème friache, grated horseradish, snakefruit, tangerine vinaigrette
Goats Cheese Espuma (v)
Fig agar, macadamia powder, tomato & vanilla emulsion
Seared Yellowfin Tuna ”Vuelta y Vuelta”
Confit garlic, capers, chocolate balsamic glaze, gingerflower granita
Angus Beef Cheek Wontons
‘Kluwek’ broth, shaved scallop, white mushrooms, red radish
Seared King Ocean Scallops (gf)
Curried cauliflower puree, walnuts, ‘kemangi’ oil, blood orange butter
Poached Slipper Lobster (gf)
Shaved fennel, lime leaf, local grapefruit condiment, ‘rujak’ sauce
Tartare of Atlantic Salmon, Swimmer Crab, & Yellow Fin Tuna
Senbie crackers, wasabi bubbles, yuzu gel
Seared Foie Gras
Pink peppered Brioche, orange & carrot puree, lavender marmalade, coco jus
Sushi Sashimi Tasting Plate For 2
Himachi, Tasmanian salmon, Yellowfin tuna, Smoked Eel
Taste of Spain
50g Serrano Jamon, 50g manchego, marinated olives, toasted sourdough

SIDE

Sautéed Green Beans, korean chili, toasted peanuts
Fondant Baby Carrots, cumin, pistachios
Baby Leaves, Asian herbs, palm sugar dressing
Potato Mash, truffle tapenade, virgin olive oil
Vine Tomato, shaved grana, wild arugula, chocolate balsamic
Wild Mushrooms, garlic butter, herbs
Hand Cut Chips, smoked paprika salt

MAIN

Butternut Squash Dumplings (v)
Globe artichoke, broad beans, marinated feta, lemon & sage crumbs
Line Caught Barramundi Fillet (gf)
Roast fennel, oyster mushrooms, manila clams, lime turmeric butter
Seared Yellowfin Tuna Loin
Shingo pear, white radish, crispy quail egg, gochugaru aioli
Slow Cooked Nori Wrapped Huon River Salmon (gf)
Spiced quinoa, gingered apple puree, pressed apple, salmon pearls
Hand made Tagliatelle Pasta
Confit octopus, tiger prawns, salmon, scallops, chili, lemon butter, basil pistou
Pan Seared Local Rock Lobster Tail
King scallop open ravioli, pineapple & coriander salad, coconut lemongrass emulsion
Chick Pea Curry (v) (gf)
Red rice, thai eggplant, fresh coconut, coriander, ‘rempeyek’
Pan Roasted Chicken Breast
Lemon & pumpkin puree, pumpkin gnocchi, grapes, pistachios, chicken jus
Sous Vide Duck Breast & Pekin Duck Crispy Ravioli
Carrot 3 ways, yellow chard, ‘jeruk perut’ jus
8 Hour Organic Pork Belly (gf)
River prawn, apple & cassava puree, asian slaw, beetroot jerez vinegar reduction
Char Grilled Free Range Mt Grambie Lamb Rack (gf)
Sunchoke cream, smoked aubergine, goats cheese agar, warm olive dressing
Char Grilled 200g Dry Aged Angus Eye Fillet
Cheek cigarello, sweet potato batonnoie, cloud ear mushroom ragout, truffle scented jus

DESSERT

Bubur Injin (gf)
Smoked ”in-situ” fruits, tangerine sorbet, coconut emulsion
61% Dark Chocolate Fondant
Passionfruit soup, confit ‘blimbing wuluh’ red rose’s sorbet
Local Vanilla Bean Crème Brullee
Almond biscotti, jackfruit jelly, custard apple granita
White Chocolate & Pink Guava Mousse
Snakefruit salad, sauce ‘kolak’ gingerflower sorbet, filo tuile
Green Tea Tiramisu
Black sesame seed ice cream, ‘Bintang’ air
Cheese Plate
Gruyere, Brie, Gorgonzola, Cherve
Date jam, grapes, water crackers, house made olive toast
House Made Ice cream & Sorbets
Tangerine sorbet, red rose’s sorbet, vanilla bean ice cream, chocolate ice cream, salted caramel ice cream