CHEFS COUNTER MENU

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

With only 10 seats, the Chefs Counter shares a more detailed menu and engaging experience direct with chefs at the open-plan kitchen

The signature menu has 20+ parts served over 8 course, with each course themed to maximise a key seasonal ingredient flavour.

(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) Emu egg chawanmushi (custard) with native bay lobster, pomelo and macadamia  

(4) Scorched bonito from South West Rocks

• Grilled with celtuce stems, pea miso and roasted bone sauce

• Tartare with dashi and celtuce

(5) Dry aged Richmond Valley duck

• Grilled breast, black sapote, jackfruit and almond

• Jackfruit and duck bone flour empanada

(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

$195pp inclusive of all courses

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 $35 or individual cheese $14 ea

SERVICE STYLE & SEATING

• The open plan kitchen is designed to let you observe cooking, talk to chefs, and engage about local produce.

• The exclusive small size (10 max at counter) gives a relaxed and luxurious feeling much like a private chef experience.

• The small size means all guests will be served at the same time. Therefore strict arrival times apply to avoid missing courses or impacting other diners

• This menu is not available at tables, please choose Seasonal/A la Carte menu for different seating

SITTING TIMES

• The set menu is a relaxed pace.

• Allow min 3 hours for travel planning. Allow extra time if you selecting additional cheese courses

• Chefs Counter Menu is only available at 6PM Thur, Fri, Sat dinners and 12 NOON Fri, Sat, Sun lunch

PLATING

• Courses are individually plated and are not designed to share

• Some plates are small but collectively are filling 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

• Kids are always welcome but we do not have a specific kids menu.

• Our shorter a la carte option is recommended 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