9 Course Menu

Saikou salmon, smoked roe, sudachi, chrysanthemum 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 

Tuna, egg yolk, fromage blanc, black bean soy sauce, wasabi

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

Charcoal black lip abalone, mustard and cipollini onion, sweet onion dashi, mukago yam, ice plant, chicken skin

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

Jerusalem artichoke, miso, Tasmanian black truffle

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

Charcoal grilled Blackmore wagyu, baby king brown mushrooms, fermented mushroom powder, nori mustard

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

Raspberries, salted white chocolate chantilly, mulberry, mini meringues, frozen sake and kabosu

Jerusalem artichoke, Pedro Ximénez infused dates, ginger milk, soy chocolate mousse, ginger bread crumb

or

Winter chocolate forest
Soft chocolate, hazelnut and almond, burnt honey, mandarin and mascarpone cream, blackberry sorbet, blood orange and ginger 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