Menu

The Menu

*Available:  Tuesday to Thursday for groups up to 5 guests*

Entrée

  • SHARED CHEF’S PLATE (FOR TWO)

    30

  • SELECTION OF DRY AGED SALAMI, FRISELLA, TOMATO WATER

    20

  • MORETON BAY BUG, MISO BROTH, MUSSLE, CLAMS, KATSUBUSHI

    27

  • SCALLOPS, FENNEL, LICORICE, FLYING FISH ROE, YUZU GEL, SWEET PEA RICE CHIPS

    22

  • HOUSE-MADE BREAD, FLAVOURED BUTTER

    9.50

Main

  • BEER RISOTTO, KANGAROO SAUSAGE, ROSEMARY DUST

    34

  • ROVATO STYLE BRAISED BEEF OYSTER BLADE, CARDAMON CARROTS, VEGETABLE EMULSION

    43

  • DUCK BREAST WITH MANUKA HONEY, TACO FILLED WITH PULLED DUCK LEG, DUCK LIVER PATE WITH STRAWBERRY GUM & PORT GEL, DUCK TIKKA MASALA

    45

Side

  • HOUSE-MADE POTATO CROQUETTES

    15

  • SEASONAL SALAD

    15

Dessert

  • TRIFLE, ALMOND SPONGE, SEASONAL JAM, LEMON MYRTLE CHANTILLY, SEASONAL FRUIT, UMESHU PLUM WINE

    15

  • ESPRESSO CARAMEL, WHISKY SACHER TORTE, HAZELNUT SEMIFREDDO, 75% CHOCOLATE, CARAMEL SAUCE, MACADAMIA WOOD SMOKE

    15
✻
*Available:  Tuesday to Thursday for groups up to 5 guests*

MENU IS SUBJECT TO CHANGE
a la carte booking is essential
 DIETARY REQUIREMENTS CANNOT BE CATERED FOR UNLESS ADVISED 48 HOURS PRIOR

Book a Table

Terms & Conditions

 

Five Course

Degustation

Five Course

  • Amuse - Bouche

  • Scallops, Fennel, Liquorice, Flying Fish Roe, Yuzu Gel, Sweet Pea Rice Chips

  • Beer Risotto, Kangaroo Sausage, Rosemary Dust

  • ROVATO STYLE BRAISED BEEF OYSTER BLADE, CARDAMON CARROTS, VEGETABLE EMULSION

  • Trifle, Almond Sponge, Seasonal Jam, Lemon Myrtle Chantilly, Seasonal Fruit, Umeshu Plum Wine


✻

$89 PER PERSON
(MATCHING WINES AVAILABLE $55 PER PERSON)

(MENU SUBJECT TO CHANGE)
DIETARY REQUIREMENTS CANNOT BE CATERED FOR UNLESS ADVISED 48 HOURS PRIOR
✻

Terms & Conditions

Short Course

Degustation

Short Course

  • AMUSE - BOUCHE

  • Selection of Dry Aged Salami, Frisella, Tomato Water,Gin & Tonic Nitrogen

  • moreton bay bug, kataifi pastry,sage, lardo, creamy leek, bisque sauce

  • Scallops, Fennel, Licorice, Flying Fish Roe, Yuzu Gel, Sweet Pea Rice Chips

  • Beer Risotto, Kangaroo Sausage, Rosemary Dust

  • ROVATO STYLE BRAISED BEEF OYSTER BLADE, CARDAMON CARROTS, VEGETABLE EMULSION

  • Trifle, Almond Sponge, Seasonal Jam, Lemon Myrtle Chantilly, Seasonal Fruit, Umeshu Plum Wine


✻

$115 PER PERSON
(MATCHING WINES AVAILABLE $75 PER PERSON)

(MENU SUBJECT TO CHANGE)
DIETARY REQUIREMENTS CANNOT BE CATERED FOR UNLESS ADVISED 48 HOURS PRIOR
✻

Terms & Conditions

Long Course

Degustation

Long Course

  • Amuse - Bouche

  • Selection of Dry Aged Salami, Frisella, Tomato Water,Gin & Tonic Nitrogen

  • moreton bay bug, kataifi pastry,sage, lardo, creamy leek, bisque sauce

  • Scallops, Fennel, Liquorice, Flying Fish Roe, Yuzu Gel, Sweet Pea Rice Chips

  • Beer Risotto, Kangaroo Sausage, Rosemary Dust

  • ROVATO STYLE BRAISED BEEF OYSTER BLADE, CARDAMON CARROTS, VEGETABLE EMULSION

  • Duck Breast With Manuka Honey, Taco Filled With Pulled Duck Leg, Duck Liver Pate With Strawberry Gum & Port Gel, Duck Tikka Masala

  • Trifle, Almond Sponge, Seasonal Jam, Lemon Myrtle Chantilly, Seasonal Fruit, Umeshu Plum Wine

  • Espresso Caramel, Whisky Sacher Torte, Hazelnut Semifreddo, 75% Chocolate, Caramel Sauce, Macadamia Wood Smoke


✻

$135 PER PERSON
(MATCHING WINES AVAILABLE $90 PER PERSON)

(MENU SUBJECT TO CHANGE)
DIETARY REQUIREMENTS CANNOT BE CATERED FOR UNLESS ADVISED 48 HOURS PRIOR
✻

Terms & Conditions