TASTING Menu

Saikou salmon, smoked roe, sudachi, marigold
Hiramasa kingfish, 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 

Yellow fin tuna, Japanese chilli, fromage blanc egg yolk, fried katsuobushi 

Scallop roasted in nori and yuba, preserved yuzu curd, chrysanthemum, scallop salt

Toothfish, saké lees, fermented white asparagus butter, young garlic, turnip, fried cherry blossom leaf 

Fried potato, charcoal scampi, confit garlic, shell powder
Scampi cooked in battera kombu, kabosu ponzu
Somen noodle, scampi oil, tarragon, kombu

Miso cured Kurobuta pork rib, shiitake mushrooms, celeriac, buckwheat

David Blackmore wagyu karubi, sushi rice, smoked and fermented chilli, shungiku tempura

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

Silvanberry, tayberry, saké, salted white chocolate chantilly

Strawberry, rhubarb, elderflower mascarpone and vanilla

or

Spring chocolate forest
Soft chocolate, almond praline, violet crumble cream, blackberry sorbet, Napoleon rose jellies, green tea, liquorice, chocolate twigs, crystallised bronze fennel, viola

Tasting menu to be experienced for the whole table only $265 per person
With matching wines an additional $150 per person
or an additional $195 per person including a glass of NV Laurent-Perrier Ultra Brut Champagne to begin