Steamed clams


Dashi broth and apple blossoms

Taro gnocchi


Fava bean, taggiasca olive and hazelnut

Beef carpaccio


Ox pastrami, ‘Traditional condiments’

Sea urchin risotto


Cured yolk, fennel pollen and bottarga

Berlingot pasta


Straciatella di buffala, heirloom tomatoes and nasturtium

Tuna tartare


Raw honey, III Yr. soy and zucchini

Glazed Veal


BBQ octopus, capsicum and beluga lentils


Collection of dry aged and fresh beef


Onion variation and jus gras

Fresh fish of the day


Native vegetables and saffron sauce

Tandoori spiced monk fish


Red prawns, almond and haricot blanc

Suckling pig


Fermented plums and celeriac remoulade

Wood Pigeon


Foie gras, leg taco, corn & chanterelles and mole sauce

Lamb rack


Belly confit, celery root, black garlic, pea and bacon

Heritage Beetroot Galette


Feta cheese, cavolo nero and walnut


Pistachio di Bronte Dome


Cacao nib and tahini

Raspberry Souffle’


Peaches and yoghurt

Sphere Trilogy


Semifreddo, pear and 53% chocolate

Lemon ‘Meringue’


Citrus surprises

Ruby Chocolate


Yuzu curd and cherry & cardamom sorbet