Degustation Menu Autumn and Winter 2025

$295 pp

add $175pp for wine pairing (minimum 4).

Pouring 150ml per course

Oyster and caviar

Champagne Pol Roger NV

First Course

Celeriac, potato and chestnut soup with fresh black truffle

Tyrrells Vat 1 Hunter Semillon 2018

Second Course

Risotto of blue swimmer crab, leek and saffron, lemon crumbs

Langmeil “Wattle Brae” Eden Valley Riesling 2024

Third Course

Grilled duck breast, onion cream, pine nuts, quince and pancetta crumbs

Dalrymple Tasmania Pinot Noir 2023

Fourth Course

Roasted Tajima Wagyu 9+ rump cap, potato fondant, roasted garlic jus with saute winter greens

Tobreck “The Struie” 2023 Barossa SA

Dessert

Apple tarte tatine, caramel and vanilla cream

De BortoliNoble One Botrytis Semillon