We had the 7 course degustation menu
I am obsessed with good bread. Served here with sea salt and seaweed butter.
Marinated beetroot with goats curd, Cabernet Sauvignon vinaigrette, toasted pine nuts
Seared yellow fin tuna, white radish, yuzu, enoki mushrooms, black garlic
Applewood smoked kingfish, fennel purée, pickled celery, globe artichoke, finger limes
Pan seared scallop, caramelised kelp, samphire, mussels, Champagne foam
Roasted quail, black olive caramel
Pan roasted barramundi, butternut squash, compressed cucumber, pumpkin seeds
Lamb cannon and shoulder, cauliflower purée, anchovy, stinging nettles
Exotic fruit vacherin, passion fruit and banana sorbet
Maze “lamington”, rosella jam
Petit fours - Bite-sized balls of strawberry ice cream dipped in creamy white chocolate!
Complimentary Maze after-dinner sweets to take home
"Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled." ~Frederic Raphael