TO S TA R T
C H A M PAG N E B Y T H E G L A S S
NV LOUIS ROEDERER COLLECTION 245 Reims, France | 36
2016 LOUIS ROEDERER BLANC DE BLANCS Reims, France | 66
2017 LOUIS ROEDERER ROSÉ Reims, France | 60
2015 LOUIS ROEDERER CRISTAL Reims, France | 138
AMERICANO EN JALISCO | 29
Volcan de mi tierra blanco, aperol, sweet vermouth, mandarin soda, flamed orange
FIG & APPLE GIMLET | 29
Hickson house seven spice gin, cointreau, calvados domfrontais, caramelised figs
GRANDE MARGARITA | 56
Volcan de mi tierra X.A, pierre ferrand dry curacao, pressed lime, citrus caviar
PREMIUM SYDNEY ROCK OYSTERS
Champagne & shallot mignonette
1/2 dozen | 48 dozen | 92
Add oscietra caviar | 12 each
C AV I A R S E R V I C E
Buckwheat blinis, baguette, champagne jelly, traditional garnishes
BLACK RIVER OSCIETRA 50g | 300 100g | 580
N25 ‘UNPARALLELED’ AGED KALUGA RESERVE 50g | 390
S N AC K S | 2 pieces per serve
SPANNER CRAB MILK BUN | 38 Add oscietra caviar 5g | 25 each
IBÉRICO JAMÓN DE BELLOTA COMTÉ TOAST | 36
HIBACHI GRILLED WAGYU RIB FINGERS | 40
CRISPY ZUCCHINI FLOWERS, TRUFFLE HONEY RICOTTA | 32
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
S I G N AT U R E TA S T I N G | 19 5 P P
BEVERAGE PAIRING
Classic | +125
Premium | +225
Non-alcoholic | +90
This menu is designed to be enjoyed by the whole table.
FOR THE TABLE
WARM ARTISAN SOURDOUGH
Whipped cultured butter
ONE
YELLOWFIN TUNA CRUDO
Citrus soy dressing, crispy sushi rice, cucumber kombu | add caviar | 25
TWO
FLASH SEARED SCALLOPS
Hibachi grilled leeks, pressed potato crisp, parmesan & onion broth
ADDITIONAL COURSE | +25
SKULL ISLAND ROASTED PRAWN
Black garlic & burnt butternut tortellini, pumpkin seeds & oil
THREE
DRY AGED MAREMMA DUCK
Caramelised endives, spiced orange, carrot & green cardamom
FOUR
16HR SLOW COOKED BEEF SHORT RIB | upgrade to wagyu 7+ sirloin | +25
Roasted portobello, caramelised shallot, jerusalem artichoke
FIVE
WHITE CHOCOLATE & RASPBERRY ROCK
Raspberry ripple milkshake, roasted white chocolate almonds
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
TWO COURSES THREE COURSES
116 DINNER 143
FOR THE TABLE
WARM ARTISAN SOURDOUGH
Whipped cultured butter
ENTRÉE
YELLOWFIN TUNA CRUDO
Citrus soy dressing, crispy sushi rice, cucumber kombu | add caviar | 25
LEMON & HERB PRESSED CHICKEN
Roasted hazelnuts, spiced piccalilli, bitter leaves
TAMARIND & GINGER GLAZED JAPANESE EGGPLANT
White soy silken tofu & soy shiitakes, garlic shoots, shiso leaf
FLASH SEARED SCALLOPS
Hibachi grilled leeks, pressed potato crisp, parmesan & onion broth
RARE BREED BERKSHIRE PORK BELLY
Burnt apple miso, giant butter beans, crisp pancetta
HAND CUT FILLET STEAK TARTARE
Creamed horseradish, sweet shallot, fried capers, toasted brioche | add caviar | 25
SOUTHERN ROCK LOBSTER RAVIOLI | +25
Butter poached blue swimmer crab, scallop & vermouth cream | add caviar | 25
TASTE OF THE SEA SHARING PLATE | +30PP
Minimum 2 people
Premium rock oysters, yellowfin tuna tartare, hiramasa kingfish crudo,
torched skull island prawns, hand-picked spanner crab, salmon caviar
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
TWO COURSES THREE COURSES
116
DINNER 143
MAIN
PORCINI MUSHROOM & CAULIFLOWER CHEESE SOUFFLÉ
Tear drop barley, comté gruyère, sage
CRISP SKINNED BARRAMUNDI FILLET
Salt crusted fennel, blistered grapes, banyuls vinegar, capers
SOY GLAZED BANNOCKBURN CHICKEN BREAST
Blackened cabbage, black sesame, king oyster mushrooms
DRY AGED MAREMMA DUCK
Caramelised endives, spiced orange, carrot & green cardamom
16HR BLACK OPAL BEEF SHORT RIB
Roasted portobello, caramelised shallot, jerusalem artichoke
SKULL ISLAND ROASTED PRAWNS | +25
Black garlic & burnt butternut tortellini, pumpkin seeds & oil
300g HIBACHI GRILLED WAGYU SIRLOIN MS 7 | +58
Caramelised onion jam, homemade mustard, pressed potato
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
TWO COURSES THREE COURSES
116
DINNER 143
L A R G E R P L AT E S TO S H A R E
CHILLI SPANNER CRAB SPAGHETTI | 120
Roasted tomatoes, crab & herb pangrattato
850g WESTHOLME WAGYU T-BONE MS 7 | 230
Caramelised onion jam, homemade mustard, chicory & herb salad
1kg WHOLE LOCAL LOBSTER DIVER CAUGHT | MP
Confit garlic & pink peppercorn butter, beach herbs & lemon
V E G E TA B L E S & S I D E S | 20
FRENCH GREEN BEANS
Preserved lemon, persian feta, spiced almond dukkah
CARAMELISED CAULIFLOWER
Mustard, shallots, salsa verde, fried capers
XO CRISPY EGGPLANT
Pickled garlic shoots, asian greens, lime
GARDEN LEAVES
Pecorino, sourdough crumbs, soft herbs
ROASTED GARLIC POTATOES
Sea salt, confit garlic & parsley butter
HANDCUT POTATO FRIES
Tomato salt, aged parmesan
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
TWO COURSES THREE COURSES
116
DINNER 143
DESSERT
HOT PASSIONFRUIT SOUFFLÉ
Passionfruit jelly, madagascan vanilla double cream
WHITE CHOCOLATE & RASPBERRY ROCK
Raspberry ripple milkshake, roasted white chocolate almonds
CREMA CATALAN
Poached rhubarb & sugar plum jam, hot crisp gingerbreads
ICED COCONUT & KAFFIR LIME PUDDING
Mandarin curd, lemon sponge, coconut sorbet
PREMIUM DESSERTS
Chocolate is becoming a luxury, and Valrhona is among the world’s finest.
Crafted in France since 1922.
HOT VALRHONA CHOCOLATE SOUFFLÉ | +15
100% Araguani cocoa, salted honeycomb, double cream
VALRHONA DOUBLE CHOCOLATE MOUSSE ‘GOLD BAR’ | +10
64% Manjari mousse, 35% ivoire chocolate ice cream, gold leaf
ARTISANAL CHEESES
Carefully aged & ripened, best in class world cheese, served with house made breads, pastes & chutneys.
CHOICE OF 2 CHEESES
ADDITIONAL CHEESE | 15ea
CLOTH BOUND CHEDDAR | PYENGANA, TASMANIA Hard, cow’s milk
BLUE STILTON | COLSTON BASSETT, ENGLAND Blue mould, cow’s milk
BRILLAT SAVARIN | BURGUNDY, FRANCE White mould, triple cream cow’s milk
TALEGGIO | MONTE ROSSO, AUSTRALIA Washed rind, cow’s milk
MURCIA AL VINO | MURCIA, SPAIN Semi hard, goat’s milk
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
TO F I N I S H
D E S S E R T C O C K TA I L S
NITRO PISTACHIO AFFOGATO | 29
Pistachio ice cream, espresso shot, frangelico liqueur, rock biscuit
SMOKIN’ SPECIAL | 42
Cocoa butter washed hennessy V.S.O.P, amaro averna, banana tincture, hazelnut delight
24K ESPRESSOTINI | 48
Patrón XO cafe, mr black liqueur, salted caramel, 100% arabica coffee, 24k gold praline
JAPANESE OLD FASHIONED | 95
Hibiki harmony master select, angostura orange bitters, dark cocoa, demerara
SWEET WINES & FORTIFIED 60ML
2022 FROGMORE CREEK ICED RIESLING Coal River Valley, Tas 17
2022 CHÂTEAU LAPINESS SAUTERNES Bordeaux, France 22
2021 LA CALIERA MOSCATO D’ASTI Piedmont, Italy 19
KAY BROTHERS 10 YEAR GRAND MUSCAT McLaren Vale, SA 21
PENFOLDS GRANDFATHER PORT Barossa Valley, SA 28
TORO ALBALÁ DON PEDRO XIMENEZ 2002 Andalusia, Spain 55
TEA, COFFEE & PETIT FOURS
HANDMADE SWEET TREATS (6) | 24
Valrhona chocolate truffles, golden honeycomb rocks, fruit jellies
ORGANIC TEAS & HERBAL INFUSIONS by Tea Drop | 9
English breakfast | Earl grey | Peppermint | Chamomile | Fruits of eden | Honeydew green | Lemongrass ginger
COFFEE - MONOCHROMATIC by Stranger | 9
Served with dark chocolate shortbread
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
TWO COURSES | 110 5 COURSE TASTING | 155
THREE COURSES | 130
PLANT BASED BEVERAGE PAIRING | +125
FOR THE TABLE
WARM ARTISAN SOURDOUGH
Extra virgin olive oil
ONE
AUTUMN FRUIT & ALMOND GAZPACHO
Smoked zucchini, baby apples, blackberry, black olive crostini
TWO
TAMARIND & GINGER GLAZED JAPANESE EGGPLANT
White soy silken tofu & soy shiitakes, garlic shoots, shiso leaf
ADDITIONAL COURSE | +20
CARAMELISED ENDIVE & FENNEL TART
Spiced orange, beluga lentils, carrot & green cardamom
THREE
HIBACHI GRILLED LEEKS
Kombu pressed potato, king oyster mushroom, onion dashi
FOUR
CAULIFLOWER & BLACK GARLIC RISOTTO
Tear drop barley, glazed shallot, macadamia, sage
FIVE
ICED COCONUT & KAFFIR LIME PUDDING
Mandarin curd, lemon sponge, coconut sorbet
Please notify staff of any allergies you may have.
A 10% staff gratuity will be added to the final bill for groups of 8+ (Monday - Saturday)
A 15% surcharge applies on Sunday and public holidays.
All card transactions incur a 1% surcharge.
