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Line caught NSW yellowfin tuna
w sea urchin butter, toasted brioche, yuzu kosho mayo, shaved bottarga & linaria blossoms GFO
‘22 Emmalene Pinot Noir Rosé - Adelaide Hills, SA

Hokkaido scallop cooked in the shell over charcoal
w dashi & scallop roe broth, black avruga caviar, last seasons winter truffles & potato comte soufflé GF
‘22 Nick Spencer Pinot Gris - Hilltops, NSW

Hibachi grilled WA scampi
w koshihikari risotto, finger lime caviar & shellfish bisque emulsion GF
‘22 Oliver’s Tauranga Fiano - McLaren Vale, SA

Confit TAS ocean trout
w candied black olive & nori crust, Yarra Valley triple smoked trout pearls & apple, daikon slaw GF
‘21 Corduroy Chardonnay - Adelaide Hills, SA

Yuzu baked flan w honeydew melon ribbons GF
Sake yuzu dessert cocktail

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Dietaries cannot be accommodated on degustation evenings.
This is a limited capacity event.