TASTING Menu

Saikou salmon, smoked roe, sudachi, marigold
Imperador, dashi cream, purple yam, linaria
Tempura oba, smoked ama ebi, shell powder
Tuna, yuzu kosho and olive oil emulsion, parsnip, nori, ponzu
Egg white tofu, smoked eggplant dashi 

Bluefin tuna, Japanese chilli, egg yolk, fried katsuobushi 

Uni, warm potato and dashi, scallop crackling

Chargrilled black lip abalone, mukago yam, oxtail dashi, yuzu, fried nori

Truffle tofu, roasted chicken cream, crispy chicken skin
Smoked bone marrow, 30-year-old balsamic, fried milk bread, truffle
Butternut pumpkin, Saikyo miso, truffle

Chargrilled David Blackmore wagyu zabuton, dashi rice, shungiku tempura

Seared Mandagery Creek venison, slippery jack mushrooms, Jerusalem artichoke and hatcho miso

Aerated Mountain Man washed rind, apple, sobacha biscuit
(optional)

Tayberry, mulberry, sake, white chocolate miso

“Toffee apple”
Caramelised pink lady apples, puff pastry chantilly

or

Winter chocolate forest
Soft chocolate, almond praline, Pedro Ximenez, date and orange cream, blackberry sorbet, blackcurrant and pear jellies, green tea, licorice, chocolate twigs, crystallised bronze fennel, violets

Tasting menu to be experienced for the whole table only $245 per person
With matching wines an additional $145 per person
or an additional $190 per person including a glass of NV Laurent-Perrier Ultra Brut Champagne to begin