A la carte / Individually plated Menu

from $99pp

A refined, individually plated dining experience — each course composed and served à la carte style, course by course. Designed for guests who want the full sit-down occasion, with the pacing and precision of a restaurant table brought into your own home

Close-up of a seafood dish with fresh herbs on a shell-shaped plate, garnished with greens, served on a dark tray, at a restaurant with a bright background.
Three white bowls with plated fish and greens, on a shiny metal countertop.
Several white bowls on a kitchen counter, each containing ravioli pasta garnished with black olives, grated cheese, and herbs. The kitchen background shows utensils, bottles, and a sink.
A culinary dish featuring a rolled piece of meat with a creamy yellow sauce, topped with dark herbs or seaweed, and accompanied by a dollop of bright orange puree on a textured dark blue plate.
A plated dish featuring sliced medium-rare beef tenderloin, crispy potato chips, a dollop of smooth white puree garnished with sprinkled spices, microgreens, and a drizzle of sauce.
Two plates of grilled shrimp garnished with lemon slices, microgreens, and colorful sauces on a wooden table.
A plated portion of gourmet food with a piece of meat, a dollop of creamy sauce, garnished with greens and black berries on a white plate.
A dessert plate with fresh figs, walnuts, cream, and microgreens on a white plate with a textured rim, placed on a black granite countertop.

Bites

Blue fin tuna crudo, tonnato, bottarga, togarashi (df)

Sydney rock oysters, mignonette, chives, dill oil

Shrimp brioche roll, marie rose, cos, avocado, caviar 

Truffle arancini, black aioli, black sesame (vg)

Lamb kofta lollipop, whipped feta, pistachio dukkah (df, gf)

Foie gras, brioche, chili jam, truffle

Lemon myrtle & ricotta tartlet, baby peas, dill powder (vg)

Entree

Snapper ceviche, orange segments, shaved fennel, togarashi (gf,df)

Zesty chili crab trofie, smoked extra virgin olive oil, dill oil

Steak tartar, egg yolk, shallots, chives, feta, radish, ginger (gf)

Butternut squash ravioli, brown butter, parmigiano, crispy sage (vg)

Miso glazed eggplant, labneh, black sesame, nori, red garnet, sichuan (gf,df)

Main

Pan-seared fish of the day, cauliflower mousse, shitake, caulini, grenobloise (gf)

Spice roasted duck breast, celeriac puree, balsamic cherries, braised red cabbage (gf)

Pan-roasted lamb rump, feta, fresh peas, mint, courgette, preserved lemon chimichurri (gf)

Pan-roasted chicken breast, butternut puree, sage, broccolini, beurre blanc (gf)

100 day grass fed rib eye, truffled potato puree, oyster mushroom,  jus, pea tendrils (gf)

Dessert

Lemon tart brulee, raspberries, lemon mousse, passionfruit meringue, vanilla ice-cream (vg)

Messy pavlova with seasonal fruit & berries, crispy meringue, chantilly and ice-cream (gf,vg)

Traditional French dark chocolate mousse, chantilly whipped cream (gf, vg)

Sticky toffee pudding, butterscotch sauce, vanilla ice-cream (vg)

Signature tiramisu  (vg)

gluten free (gf)  vegetarian (vg)  dairy free (df)  vegan (V)