dried tomato, sheeps curd, black plum, shiso, tomato vinegar

 

cuttlefish, pickled celery, shallot oil, fennel & ink

 

steamed murray cod, turnip puree, daikon, roasted kelp

 

 pork neck, eggplant, fermented cucumber & mustard oil

  

manchego, pickled carrot, wild thyme honey, fennel pollen

optional cheese course $12 per serve

  

yoghurt & marjoram sorbet, pineapple, finger lime, burnt butter caramel

 

 

menu $95

optional beverage pairing $65

 

 

 

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