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Snacks to start

Sydney rock oyster w shiso vinegar & dill oil  GF DF

Osaka inspired fish kushikatsu w bonito aioli DF

’25 Atlas Blue Label Riesling - Watervale Clare Valley, SA

Yellowfin tuna w pickled ginger, tobiko, white soy, red seaweed & herbs DF

’22 Mohua Sauvignon Blanc - Marlborough, NZ

Aquna Murray cod w white miso glaze & greens wrapped w pickled shiso leaf GF DF

’23 Vins Auvigue Le Moulin du Pont Macon-Villages - Burgundy, France

Shio koji marinaded wagyu flank steak MB 6-7+ w wasabi, Suntory beef jus & crispy kipfler potato GF

’25 Coriole Nero - McLaren Vale, SA

Banana chawanmushi w coffee gelato, kahlua jelly & chocolate nut crumble

St. John Commandaria Port - Cyprus

SORRY, DIETARIES CANNOT BE ACCOMMODATED ON DEGUSTATION EVENINGS