• $88

    Our Chef Degustation Menu

    Amuse Bouche
    Duck & Pork Croquette w. black truffle mayo
    First Course
    Ginger pear scallops, crispy pork belly, golden pearl sago, chilli jam
    Seresin Sauvignon Blanc, Marlborough, NZ
    Second Course
    Blue swimmer crab dumpling, Yarra Valley salmon caviar, clear consomme
    Paringa Estate Chardonnay, Mornington Peninsula, VIC
    Third Course
    Nori shaped taco, xo wagyu beef M5+ minced, sticky rice
    Port Phillip Estate Rose, Mornington Peninsula VIC
    Fourth Course
    Twice cooked lamb ribs, chilli jam, coriander
    Mt Ghiran Langi Cliff Edge Shiraz, Grampians, VIC
    Fifth Course
    Hopkins River grass fed eye fillet, eggplant, snake green beans, snow peas, mushrooms. teriyaki jus
    Cullen Mangan Merlot Malbec Petit Verdot Margaret River, WA
    Served with Special Fried Rice
    Sixth Course
    Roast Peking duck, steamed crepe, pickles, cucumber, hoi sin
    Maude Pinot Pinot Noir, Central Otago, NZ
    Seventh Course
    48° poached salmon, black bean, soy dressing with
    dry fried spicy green beans
    Clos Clare Riesling, Clare Valley, SA
    Eighth Course
    Indulgence sharing dessert platter
    Debortoli Deet Vat Semillon, Yarra Valley, VIC
    Followed By
    Coffee and Tea and Petit Fours

  • $60–$80

    Chef’s Vegetarian Degustation Menu

    • 5 course - $60
    • 8 course - $80

    Amuse Bouche
    Mushroom Croquette w. black truffle mayo
    First Course

    Ginger pear tofu, golden pearl sago, chilli jam
    Seresin Sauvignon Blanc, Marlborough, NZ
    Second Course

    Rice ravioli vegetarian dumplings with a mushroom consomme
    Port Phillip Estate Chardonnay, Mornington Peninsula, VIC
    Third Course

    Sweet Corn Fritters with chilli jam, coriander
    ​Clos Clare Riesling, Clare Valley, SA
    ​​Fourth Course

    Mushrooms of the earth, assorted enoki, string & shitake mushrooms stir-fried in a sesame-soy jus
    Cullen Merlot Malbec Petit Verdot, Margaret River, WA​
    ​Served with Vegetarian fried rice
    ​​Fifth Course

    Vegetarian egg Crepe, steamed crepe, egg omelette, pickles, cucumber, hoi sin sauce
    Port Phillip Estate Rose, Mornington Peninsula VIC
    Sixth Course

    ​Tempura of cauliflower with a salt & pepper seasoning, apple slaw, dried fried spicy green beans in chilli & garlic
    TWR Gewurztraminer, Margaret River, WA
    Seventh Course

    ​Grilled eggplant with black pepper & red vinegar
    Underground Pinot Noir, Mornington Peninsula, VIC
    Eighth Course

    ​Indulgence sharing dessert platter
    ​Debortoli Deet Vat Semillon, Yarra Valley, VIC

    Followed By Coffee and Tea
    and Petit Fours