Dinner

To Start

Tasting plate: Local and seasonal tastes for two people.

Oysters

Opened to order 'Pristine Oyster' Kumamoto's.

Cauliflower-truffle, celeriac cream.

Entrees

Seared scallops, red cooked pork neck, chilli-black vinegar dressing.

Chardonnay vinegar pickled zucchini, woodside chevre involtini, tomato chilli, lilyput caper vinaigrette.

7 score wagyu beef carpaccio, scorched green onion, pickled radish, soy.

Hot and sour ocean trout ceviche, baby coriander, shallot, sesame crumble.

Berkshire pork sui mai, kaffir lime broth, prawn sambal, snow pea tendril.

Palate cleanser

House made basil-lime sorbet.

House made basil-lime sorbet with Hesketh 'the proposition' cuvee NV.

Pasta and Risotto

White truffle, fennel, pernod risotto, reggiano floss.

Ricotta gnocchi 3 cheese, baby leek sauce, roasted prosciutto.

Rose poached blue swimmer crab linguini, chilli, basil, ruby chard.

Spaghetti, mussels, pipis, garlic chilli, white wine, sort herbs.

Mains

Turtle Island sea pen reared barramundi fillet, choi sum, ginger soy broth

Hay Valley lamb loin, Jerusalem artichoke, pickled red cabbage, Pista + chio tarator, mastic cream.

MSA eye fillet, char-grilled, garlic confit veal jus or lobster infused butter, slow roasted kipflers.

Leek, celeriac, gorgonzola piccante pie, leornadi balsamic, chervil.

Red cooked 1/2 chicken, Spring Bay scallops, coriander- radish salad, master-stock.

Sides

Slow roasted kipfler potatoes, leek, mascarpone.

Seared choi sum, garlic, soy, chilli.

Roasted baby beets, rocket, grape fruit salad, chardonnay vinegar.

Rocket-fennel salad, blood orange, sunflower and pumpkin seeds.