6 COURSE SET MENU - SPRING

Until 17 OCT, exclusive to FRI dinner, SUN lunch
MENU UPDATED SEPT 2026.
MENUS ARE SUBJECT TO seasonal CHANGE EVERY 6-8 WEEKS

(1) Seasonal snacks

Sourdough bread with macadamia and kefir butters  

Vegetable crudités and tasty waste paste 

Buckwheat waffle with smoked snapper cream and finger lime   

Duck, native pepper and fennel seed salami 

+ ADD OYSTERS: Fresh oysters with macadamia milk and yuzu  $7ea 

(2) Paperbark smoked bonito tartare with emperor mandarin, marigold and green pea shoyu  

+ADD SPECIAL COURSE: Steamed spanner crab, with potato noodles, lobster coral sauce and roasted shellfish broth $39

(3) Wild caught yellow tail kingfish with lovage, citrus koji, hakurei turnip and roasted fish bone saucee

(4) Dry aged pasture duck with black sapote, eggplant, curry leaf and green pepper corn

(5) Fresh seasonal fruit 

(6) Monty’s strawberries with smoked milk custard, macadamia praline, strawberry and rice koji ice cream  

+ADD SWEET: Strawberry iced lolly - with wattleseed parfait, strawberry jam and strawberry glaze $8ea

+ ADD CHEESE:  Pipit’s hand made jersey milk cheeses with rye crackers and preserved fruit. Individual cheeses (brie, comte, washed rind, natural blue, stilton) $22 ea OR Mixed selections board $48

Set menus can be personalised for all ALLERGY & DIETARY requirements

Example vegan 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

MENU FAQS

SITTING TIMES

  • Allow 2 hours for 6 course menu.

  • Add extra time if you select additional courses

DIETARIES

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

  • Courses are individual plates and not designed for sharing

SEATING

  • Untiil 17 OCT: This menu is not available on Saturday dinners where 8 course menu is prioritised.

 

BOOK NOW