no 92 chef ’s menu 89pp

scallops /curry leaf and piquín chilli brown butter, buckwheat gf

snapper tostada / shoyu mayo, fermented chilli, shiso leaf gf df (ve option)

pambazo / fermented potato, chorizo, crème fraîche, salsa verde

burrata / green beans, peas, Vietnamese mint & focaccia

spaghetti / fennel & pork sausage, radicchio (gf option) (ve option)

brussels sprouts / macadamia cream, furikake, kombu ve gf df

lamb shoulder / banana leaf, salsa borracha, handmade tortillas df gf

OR

sirloin steak / copper tree farm 36 month, dry age, spring onion and black garlic jus

(+$10pp)

dessert chef’s selection