A La Carte Menu
ENTREE
GARLIC KNOTS
Roasted garlic & red miso butter
Watermelon & Labneh
Vietnamese mint, house togarashi
Baked Hervey bay scallops
Moscato Beurre Blanc, chives
STARTERS
Honey Roasted Garden Vegetables
Honey-roasted dutch carrots, summer squash, roasted walnuts, spoon salad, pomegranate molasses
HEIRLOOM TOMATO CARPACCIO
Buffalo mozzarella, aged vincotto, fresh basil
SAUTÉED TIGER PRAWNS
Garlic brown butter, lemon myrtle, tarragon & marjoram
MAINS
KOHLRABI STEAK
Red miso glaze, ajo blanco, scorched grapes, pickled celery
SOUR PLUM DUCK BREAST
Sour plum purée, citrus-dressed endive, braised leek
BARRAMUNDI
Fennel purée, white wine demi-glace, finger lime caviar, crispy couscous, saltbush
SPRING LAMB
Brown butter mash, rich bordelaise, charred rainbow chard
SIDES
Potato Lorette
Duck fat, rosemary salt
Roasted beetroot
Tahini yogurt, pomegranate, tempered curry leaves
DESSERTS
Revani
Orange-honey syrup, amaretto almond sorbet, coffee crumble
Poached pear & caramel mousse
Green apple, scorched meringue, peanut praline, thai basil