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Entrée
Steamed Zucchini flowers filled with scallop and prawn mousse
served with Grand Marnier SauceBlue Fin Tuna Saku
yuzu, avocado, kohlrabi and nashi pear9+ Wagyu Beef Tartare
pickled muntrie berries, blue corn tortillaNew season Asparagus
Chardonnay sabayon, ikura shoyu zuke caviar
home-made brioche à têteMille feuille of Brillat Savarin
organic home-grown beetroots, red wine shallots
hazelnut puff pastry, petite herb saladMain
9+ Wagyu Beef
potato pave, asparagus, tartare croustade, medjool date, red wine jusFlinders Island Spring Lamb Rack served with Madeira sauce
celeriac, broad beans
lamb shoulder croquetteNose to tail Western Plaines Pork belly
jowl and loin, mustard greens
caramelised brussels, apple and calvados sauceNobu's Black Cod fillet
miso caramel, edamame beans, daikonHand rolled Gnocchi
spring vegetables, Asiago cheese sauce, basil oilDessert
Apple Tarte Tatin
with home-made vanilla bean ice creamLemon myrtle meringue tart
wattle seed pastryJapanese souffle cheese cake
yuzu crèmeux and mangoCallebaut Chocolate Delice
coffee mousse, rum crème fraiche, caramelised bananaBombe Alaska
poached rhubarb, pistachio spongeOur menus evolve with the seasons to enhance flavour and embrace sustainability. Each change reflects our commitment to providing fresh, high-quality ingredients while minimizing our environmental impact.
Experience the delicious transformations as we celebrate the best of each season on your plate. Please note our online menus are subject to change based upon seasonal availability.
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