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Snacks to start

 Pani puri cracker w kombu cheese custard

Smoked bulgogi tart w cured yolk & chives

’22 Emmalene Pinot Noir Rosé - Adelaide Hills, SA

NSW yellowfin tuna tataki w yuzu ponzu, pickled fennel & herbs

‘22 Mohua Sauvignon Blanc - Marlborough, NZ

Slow cooked TAS octopus w gochujang & nduja vinaigrette on anchovy mayo

‘22 Corduroy Pinot Noir - Adelaide Hills, SA

Roasted spatchcock w brown rice, fermented black bean butter sauce & katsuobushi

‘19 Tor del Colle di Romagna Riserva Sangiovese - Terre di Chieti, Italy

Yuzu tiramisu

Yuzu, sake & ginger spritzer

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Sorry no dietary modifications are possible on degustation evenings.
BYO welcome.