Sample Menus
These sample menus offer a taste of what to expect, with dishes, ingredients and wine pairings changing seasonally and subject to availability.
Appetiser
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Focaccia
Olive oil, aged balsamic
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Wild Caught Tiger Prawn
Betel leaf, finger lime
Entrée
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Woodfired Octopus
Zucchini, chilli oil, celery
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Heirloom Tomatoes
Basil, stracciatella, pinenut crunch
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Smoked Beef Tartare
Cured yolk, water cherry, potato crisps
Main
All mains served with green leaf salad and crispy potatoes
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Roasted Cauliflower
Smoked puree, native dukkha, raisin dressing
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Pan Roasted Daintree Barramundi
Parmesan, garden peas, smoked mussels
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Char Grilled Picanha
Taro, gai lan, XO sauce
Dessert
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Coconut Sago
White chocolate, champagne, roasted vanilla
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Australian Cheese Plate
Local fruit paste, drunken dark fruit, lavosh
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Selection of Sorbets
Daily chef selection of flavours