SIGNATURE SET MENU

Exclusive to all seats SAT DINNER, Chefs Counter 6PM Fri, 12PM Sun
The signature menu has 20+ parts served over 8 course, with each course themed to maximise a key seasonal ingredient flavour.

EARLY SUMMER MENU

updated DEC 2025
MENUS ARE SUBJECT TO seasonal CHANGE AND MAY DIFFER WHEN YOU DINE

(1) Seasonal snacks

• Long tail tuna belly with ume and hoja santa

• Pipi and bunya nut pie

• Buckwheat waffle with mullet roe

• Reblochon with persimmon and marigold

• Fresh radishes with tasty waste paste

• Sea water steamed oyster with kelp shoyu

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

(3) Bay lobster with native tamarind, bunya nut shoyu, wattleseed and native rice

(4) Wild caught yellow fin tuna

• Tomato miso, grilled cucumber and roasted bone sauce

• Pickled belly with blackened tomato

• Tomato and dashi

(5) Dry aged Northern Rivers duck

• Grilled breast, cherries, black sapote and almond

• Bayberry and duck bone flour empanada

• Duck liver, cherry and sapote bone pop

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

(7) Summer fruits and honey

• Passionfruit and propolis ice cream

• Jackfruit and marigold ice cream sandwich

• Ducasse banana, honey and wattle flower cake

(8) Petit fours 3 x sweets

• Pink guava and strawberry gum jelly

• Bunya nut and duck fat fudge

• Lemon myrtle marshmallow

$195pp inclusive of all courses. Additional wine pairings also available $105pp

ADDITIONAL: Pipit Cheeses can be ordered to add 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

SATURDAY SEATING

• Signature set menu available at all tables and counter at dinner

CHEFS COUNTER SEATING

• Signature Set Menu at the Chefs Counter is available at selected time - 6PM Fri and 12 NOON Sun

• The exclusive small size (10 max at counter) feels like a private chef experience. The open plan kitchen is designed to let you observe cooking, talk to chefs, and engage about local produce.

• The small size means all guests are served at the same time. Therefore strict arrival times apply (at 6pm and 12 noon) to avoid missing courses or impacting other diners

SITTING TIMES

• The set menu is a relaxed pace.

• Allow min 3 hours for travel planning. Allow extra 20min 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 filling amount at 8+ courses

DIETARIES

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

• See vegan sample menu below

KIDS

• This menu does not suit younger kids

• We do not have a specific kids menu, but recommend our shorter a la carte option for families with kids under 12

WIth advance notice all set menus can personalised to vegan, vegetarian, pescatarian, gluten free and any other dietaries and allergies.

VEGAN MENU SAMPLE

(1) Seasonal snacks Fresh and preserved vegetables | Nasturtium, green pea miso and sea lettuce | Smoked almond waffle | Umeboshi with blood plum

(2) Sourdough bread with smoked macadamia butter (GF buckwheat bread is available)

(3) Ox heart tomato with Pepita cream, marigold and salted yuzu | Tomato miso

(4) Grilled eggplant with Lebanese squash, green pepper corn and holy basil | Claypot rice with daikon and kelp

(5) Glazed beetroot with blackberry and shiso | Beetroot skewer and stonefruit | Hoshigaki and peach

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

(7) Locally grown wild and farmed berries

• Strawberry and strawberry gum leaf mousse

• Atherton raspberry and sugarbag honey

• Blackberry and anise myrtle

(8) Petit fours 2 x sweets

• Lemon aspen jelly

• Bunya nut and duck fat fudge