2 courses $85 | 3 courses $105
Entrée
Beetroot, congo potato, pepperberry
Markwood mushroom, dashi, shiso
Scallop, radish, beurre blanc
Chicken skin, potato, chive
Mains
Cauliflower, native chimichurri, salt bush VGN GF NF
Murray cod, black bean, ginger garlic crumb
Short rib, hasselback potato, mountain pepper
Duck leg, kakadu plum, pear
Dessert
Rosella, macadamia, meringue
All Saints Estate muscat, burnt orange curd, muscat caramel
Dark chocolate, mille-feuille, preserved raspberry
Cheese, quince