We also offer, next to our 3 course a la carte menu a surpising 5-course Degustation menu.
3 Courses Menu 37,50, choose from our 6 starters, 6 main courses and 6 desserts. Starters.
Cuttlefish, poached in bergamot oil with green apple, pickled celeriac, almond milk gel, black garlic creme and an apple and smoked butter sauce.
Torched mackerel with shaved button mushrooms, treviso, winter purslane, escabeche vinaigrette and a smoked mackerel mayonnaise.
Crocodile pangsit with a tamarind and mandarine gel, pickled onion, baby corn and a coconut XO sauce.
Ponzu lacquered Iberico pork belly with a silky carrot and ginger puree, candied ginger, mizuna leaves and a miso jus.
3 Courses Menu 37,50, choose from our 6 starters, 6 main courses en 6 desserts. Main Courses.
Barramundi fillet from the plancha, semi dried cherry tomatoes, toasted capsicum coulis, coffee roasted carrots, saffron emulsion, pickled lemon and crunchy paella rice.
Pickled ginger glazed Yellowtail Kingfish with sauteed daikon, fermented purple radish, bonito emulsion, pink pepper oil and sushi rice foam.
Rare roasted kangaroo fillet with rutabaga kimchi, swede puree, salt roasted and half dried kumera, seaweed cured lotus root and a toasted sesame glace.
Seared duck breast, chicory and potato salad, honey and lemon thyme gel, walnut "ketchup", puffed quinoa and a maniquette pepper jus.
