
MENU & WINE LIST
1st Course - Local bonito, yellowtail kingfish, ponzu, lemon
Pol Roger Brut Reserve NV
Roederer Collection 245 NV
Champagne Jacquinot & Fils Private Cuvée Brut NV
2nd Course - Dry aged duck breast, blackened cabbage, leek & chestnut.
Billecart-Salmon Brut Rose NV
Champagne Taittinger Prestige Rose NV
Veuve Cliqcot Rose NV
3rd Course - Steamed coral trout, aged soy, ginger & spring onion
Delamotte BDB NV
Ruinart Blanc de Blancs NV
Champagne Drappier Blanc de Blancs NV
4th Course - Stockyard rump cap, caramelised shallot, pickled coriander seed
Krug Vintage (Vintage TBC)
Dom Perignon P2
Cristal 2015
5th Course - Valrhona chocolate, miso, peanuts & sesame with a dessert wine
NOTE: Menu is subject to change once seasonal updates are complete by the venue. Dietary requirements are gladly catered for.
MENU & WINE LIST
1st Course - Local bonito, yellowtail kingfish, ponzu, lemon
Pol Roger Brut Reserve NV
Roederer Collection 245 NV
Champagne Jacquinot & Fils Private Cuvée Brut NV
2nd Course - Dry aged duck breast, blackened cabbage, leek & chestnut.
Billecart-Salmon Brut Rose NV
Champagne Taittinger Prestige Rose NV
Veuve Cliqcot Rose NV
3rd Course - Steamed coral trout, aged soy, ginger & spring onion
Delamotte BDB NV
Ruinart Blanc de Blancs NV
Champagne Drappier Blanc de Blancs NV
4th Course - Stockyard rump cap, caramelised shallot, pickled coriander seed
Krug Vintage (Vintage TBC)
Dom Perignon P2
Cristal 2015
5th Course - Valrhona chocolate, miso, peanuts & sesame with a dessert wine
NOTE: Menu is subject to change once seasonal updates are complete by the venue. Dietary requirements are gladly catered for.