8 COURSE - SET MENU

$195pp
Exclusive to SAT Dinner only
This signature menu includes all courses below (20+parts served as 8 courses)

Courses are of various sizes (dessert pictured)

EARLY WINTER MENU

updated JUNE 2026
MENUS ARE SUBJECT TO seasonal CHANGE EVERY 6-8 WEEKS

(1) Seasonal snacks

  • Wild caught kingfish with pickled shiso and ume

    Smoked snapper and buckwheat waffle

    Kangaroo and gudjin plum

    Radishes with tasty waste paste

    Oysters with macadamia milk, kelp and red centre lime

    Natural rind blue cheese with preserved persimmon

(2) Sourdough bread with 2 x butters. Kefir cultured and smoked macadamia butters     

(3) Steamed spanner crab  with paperbark smoked custard and preserved emu egg white

(4) Wild caught yellow fin tuna

  • Wild greens and bunya nut ponzu

    Smoked tuna dashi

    Tartare and mustard leaf

(5) Dry aged Northern Rivers duck

  • Yacon, yuzu and truffle

  • Duck neck and truffle tart

(6) Fresh Fruit (palate cleanser) 3 x fruits

(7) Bunya Nut Treats

  • Bombe with gudjin plum and honeycomb

  • Roasted bunya miso crème caramel ice cream

  • Mont bunya with sugarbag honey

(8) Petit fours

  • Strawberry gum jelly

  • Wattleseed and ducasse banana

  • Lemon myrtle marshmallow

ADDITIONAL: Pipit Cheeses can be ordered for after desserts:

  • House made jersey milk cheese with rye crackers and preserved fruit. Includes washed rind, brie, comte, tomme, stilton.

  • Mixed cheese selection $40 or individual cheese $16 ea

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ALLERGY & DIETARY personalisation is available. Please let us know at the time of booking.

Example vegan and pesco courses include:

  • Dragonfruit tartare with strawberry gum, umeboshi and cucumber

  • Grilled lebanese squash with mitoyo eggplant, native tamarind and roasted pine mushroom

  • Kent pumpkin with salted apricot, ayote squash and green peppercorn

  • Gluten free buckwheat bread is available. The majority of the menu is GF

8 COURSE SET MENU FAQS

SATURDAY SEATING

  • 8 course set menu available at all tables and counter at dinner

SITTING TIMES

  • The set menu is a relaxed pace.

  • Allow min 3 hours for travel planning.

  • Allow extra 30 min if you selecting additional cheese courses

PLATING

  • Courses are individually plated and are not designed to share

  • Courses are different sizes, some are small or tasting sizes but collectively all add up to a good amount at 8+ courses

DIETARIES

  • All allergies and dietaries can be accommodated with advance notice. Please let us know at the time of booking.

KIDS

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