9 Course Menu

Saikou salmon, smoked roe, sudachi, marigold petals
Bonito, dashi cream, purple yam, linaria
Tempura oba, smoked ama ebi, shell powder
Toro, charred jalapeno pepper emulsion, parsnip, nori, ponzu   
Egg white tofu, smoked eggplant dashi, yuzu   

Tuna, egg yolk, fromage blanc, unpasteurised soy sauce, wasabi

Spanner crab, heirloom tomato, brown butter emulsion, sake vinegar jelly, pea and horseradish

Deep sea Scarlet prawn, toasted milk bread, cauliflower, yuzu kosho, umeshu jelly, nori

Butter poached King George whiting, watermelon radish, yuzu scented dashi, chrysanthemum

Jerusalem artichoke, miso, Tasmanian black truffle

Sansho roasted duck breast, apple and sheep yoghurt cream, myoga, pink lady apple

David Blackmore wagyu charred with black bean, shaved mushroom, fermented mushroom powder, nori mustard

Comte, pear jelly, roasted endive, fried walnuts, plum, celery
(optional)

Dai dai and kabosu tart, salted white chocolate, passionfruit, muscovado sable

Chocolate, caramelised apple cream, summer artichoke, blackcurrant, cocoa nib, pecan brittle

or

Winter chocolate forest
Soft chocolate, hazelnut and almond, burnt honey, mandarin and mascarpone cream, blackberry sorbet, Black Genoa fig jellies, green tea, licorice, chocolate twigs, crystallised bronze fennel, viola

Tasting menu to be experienced for the whole table only $230 per person
With matching wines $140 per person
or $185 per person including a glass of NV Laurent-Perrier Ultra Brut Champagne to begin