spiced pumpkin vol au vent

brick pastry tube, bush tomato cream, herbs

sheep’s curd, globe artichoke, nasturtium

 

steamed red sugarloaf cabbage, trout roe, hibiscus & shiso

champagne lobster, cumquat sabayon, rosemary & egg white dashi*

 

fermented mushroom pasta, toasted buckwheat & shiitake

 

black angus hanger, grilled eggplant, fermented chilli & arame

  

hafod cheddar & rye tart, quince, creme fraiche, sherry caramel

($18 supplement)

 

yoghurt, burnt meringue, bergamot, sapphire grape & lemon myrtle

  

dark chocolate, raspberry, kelp oil, candied wakame *

 

5 course menu $105

beverage pairing $75

 

7 course menu $130

beverage pairing $90

*applies to seven course menu

 

 

 

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