MENU

Yuzu spinach & shimeji mushroom, shiso dashi dressing & pickled ginger

Kubota Kojyu junmai ginjo sake - Japan

Spiced cured salmon w blood orange ponzu, snow peas,

edamame puree & coriander confetti

2020 Leeuwin Estate ‘art series’ riesling - Margaret River, WA

Pan seared duck breast w miso butter roasted king browns mushrooms,

eggplant puree & citrus soy glaze

2018 Corduroy ‘Pedro’s’ pinot noir - Adelaide, SA

Teriyaki lamb yakitori skewers w toasted sesame mayo & shallots

 2019 Nick Spencer ‘medium’ blend - Gundagai, NSW

Purin (Japanese baked custard) w miso mandarin caramel, persimmon & baby shiso

Sparkling yuzu, mandarin & lemongrass cocktail