Tasting Menu
120 p.p

‘gado gado’ x crudites, sunflower seed, macadamia, kakadu plum
taro, coconut, lemon aspen, sturgeon caviar
pie tee, mushroom xo, quandong, cauliflower

smoked scallop, calamansi, cucumber, sunrise lime
fremantle octopus, lemongrass, bush tomato, onion

pork cutlet, rainforest tamarind, rhubarb, daikon
gem lettuce, blood lime, buckwheat, pea tendrils
egg noodles, xo sauce, chicken crackling, pepperberry

jasmine rice cream, pandan, Davidsons plum, white chocolate

petit fours of honeycomb cake, banana, macadamia
Lamington canele, pandan, Davidsons plum

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Optional Additions

seafood plate (preorder required at time of booking)

rock oyster, coconut curry vinaigrette, shallot, pepperleaf
Hervey Bay scallop, native curry, enoki mushroom
storm shell clam, paperbark, palm sugar, ginger flower
scampi, salted egg yolk, white pepper, bush tomato
spanner crab, finger lime, fermented sambal, coconut yoghurt
coriander and sesame bread

 78
rock oyster, coconut curry vinaigrette, pepper leaf 6 ea
snack duo of (one of each):

scallop noodle, pearl meat, Vietnamese sate, lime
laughing cow cheese, bush tomato, onion rendang, cucumber

 18
buttermilk roti, our Vegemite curry 18
macadamia tofu, tiger prawn, tamarind, lemon myrtle 24
‘otak otak’, spanner crab curry, finger lime, rice crisps 30
pavlova, shiitake mushroom, passionfruit, wattleseed 22

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Vegetarian menus are available. Dietary requirements welcome with advance notice.

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Dine with us on Wednesday and Thursday nights and spend the night at the five-star Windsor hotel, just five minutes away. Valet parking included. More info

 

beverages

 

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