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Snacks to start

Beef tataki w tare sauce, cured egg yolk & chives  GF DF
Takoyaki ball w wasabi mayo, katsuobushi & furikake DF
’23 Colette Rosé Cotes De Provence - Provence, France

King salmon sashimi w lemon & lime ponzu, avocado, micro herbs & tobiko  GF DF
’23 Atlas Blue Label Riesling - Watervale Clare Valley, SA

Soba noodle w tofu, edamame, radish, green shallots & dashi broth DF
’22 Mohua Sauvignon Blanc - Marlborough, NZ

Hibachi grilled teriyaki organic chicken roulade w roasted chicken bone sauce, miso corn purée, baby corn & pickled shallots GF
’18 Monseran Garnacha - Carinena, Spain

Yuzu Basque cheesecake w vanilla gelato & almond crumb  GF
'24 Glandore Botrytis Semillon - Mudgee, NSW