Chef's Selection Menu
We are open for a limited time preview season March-June 2022. This season we are showcasing a Chef Selection Menu. A mix of individual dishes and larger plates, designed to be shared and enjoyed by the water.
We focus on refining the produce with gentle techniques to enhance the natural flavours that are already there. Neat flavours, gently cooked and handled with care.
Our menu changes regularly in line with seasonal produce and availability.
Chef Selection Menu - 130pp. Two Course - 85pp.
Please note: For Saturday dinner we only offer the Chef Selection Menu.
Chef's Selection Menu
Blue Fin tuna
with lightly dried ox heart tomato, burrata and basil air
Lightly pickled cucumber
on soft tofu, ginger and fennel
Black Lip Abalone
cauliflower, koshihikari, smoked chicken skin
Pioik sourdough
baked fresh with cultured butter and sea salt
Murray Cod
poached with carrots, sorrel & seaweed sauce
Blackmores Wagyu
grilled with mustard, red kale and rye
Fig Sundae
coconut, finger lime black fig and fig leaf cream
Guanaja Dark Chocolate
-
$ 14
oabika, cascra & vanilla
Mud Crab
-
$ 36
with warm yolk, lemon aspen emulsion, brown bread crisp
Tasmanian Southern Rock Lobster
-
$ 130
grilled over coal with Marie Rose sauce, gem lettuce
Crudities
-
$ 24
fresh, served on ice with whipped smoked roe
Buttered Bell Radish & greens
-
$ 16
Gazander Pacific oysters
6 -
$ 40
12 -
$ 65
with Blanc de Blancs and lime leaf dressing
Ars Italica Royal Oscietra Caviar Bite
-
$ 10
One bite served with kestrel potato, cultured cream & salted kelp
Ars Italica Royal Oscietra Caviar
30g -
$ 185
50g -
$ 285
over ice with kestrel potato, cultured cream and salted kelp
Vegetarian
Ox Heart Tomato
Lightly dried ox heart tomato, burrata and basil air
Lightly Pickled Cucumber
On soft tofu, ginger and fennel
Snowflake Mushroom
Cauliflower, koshihikari & smoked Arbequina extra virgin olive oil
Beetroots
Confit and rolled, grains and mustards
Fig Sundae
Coconut, finger lime black fig and fig leaf cream