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Yellowfin tuna tartare w shaved plum, wasabi mayo & plum dashi GF DF

Kubota Kojyu Junmai Ginjo Sake - Japan

Seared swordfish w roasted persimmon, togarashi dressing & crispy lotus root GF DF

‘19 Auvigue Macon Villages - Burgundy, France

Caramelised Brussels sprouts w XO buttermilk sauce & pickled wakame GF DFO

’20 Gilbert Pinot Noir - Southern Fleurieu & Adelaide Hills, SA

Malleeroo kangaroo tataki w rhubarb & ginger ponzu, yuzu kosho & sesame GF DF

‘19 Vinden Estate Basket Pressed Shiraz - Hunter Valley, NSW

Mandarin & miso carrot cake w white chocolate & mandarin ganache & toasted almonds GF

Castagna Aqua Santa Viogner - Beechworth, VIC 

Dietaries cannot be accommodated on degustation evenings. Surcharges apply to all credit card & debit card transactions.