Our Menu
3-Course Chef’s Menu 49
Wine Pairing 34
5-Course Tasting Menu 79
Wine Pairing 53
Menu selections may vary, as we work with the finest seasonal ingredients.
STARTERS
Bread & Spread 5
House breads and spreads.
Cauliflower 13
Cauliflower with honey miso glaze, roasted shallots and vegan tzatziki.
White Fish Tartar 17
Lightly smoked white fish, pickled shallots, miso, Thai basil and smoked roe.
Duck Tostada 17
Slow cooked confit duck, green curry, basil aioli, pickled cherry tomato, cucumber and peanut.
Salmon Tataki 16
Gentle chili jam and fresh lemongrass.
Spinach 16
Crispy spinach, pomegranate seeds and mint yoghurt sauce.
MAINS
Salmon 33
Smoked grilled salmon, dill potatoes and creamy mushroom sauce.
Pasta Tagliatelle Ragu 33
Parmesan, Appenzeller cream and ragu.
Duck & Cranberry 33
Cold smoked grilled duck breast, potato pavé, sauerkraut and port wine cranberry sauce.
Mushroom & Filo 31
Grilled mushroom, mushroom sauce and Jerusalem artichoke purée.
Pasta Tagliatelle Prawns & Octopus 33
Tiger prawns, baby octopus and white wine sauce.
Chef’s Special:
White Fish 37
Pan-seared whitefish, broccolini, king oyster mushroom, kaffir lime and beurre blanc sauce.
Steak Frites 37
Grilled petit tender with thin-cut crispy fries and creamy brandy bone marrow peppercorn sauce.
Chateaubriand 69
180g chateaubriand, golden brown fondant potatoes and black pepper sauce.
DESSERTS
Poached Pear 12
Red wine poached pear, chocolate pastry and yoghurt ice cream.
Baked Alaska 11
Espresso ice cream, brownie crumble and chocolate ganache.
Banana & Caramel 11
Banana bread, caramelized banana, miso ice cream and pecan crumble.
Matcha Tiramisu 11
Strawberry mascarpone, ladyfingers and matcha syrup.
Please tell the staff if you have any allergies.