The Menu
Tasting journeys, signature courses, and a cellar selected to elevate every moment. Each dish is an editorial chapter — seasonal, intentional, unforgettable.
Seven-course tasting · Signatures · Wine pairings · Chef's seasonal collection
Confit leg croquette, charred plum, beet reduction — our most requested signature, refined over seven seasons.
We dry-age duck for fourteen days. The leg is confit; the breast hits the pan at the moment of service.
Sommelier pairing · Pinot Noir, Yarra Valley 2019
$68
Citrus kosho, seaweed butter, finger lime — raw precision, served at the moment of peak texture.
$54
Coal-grilled over jarrah, bone marrow jus, smoked salt — restrained, elemental, unforgettable.
Sommelier pairing · Shiraz, Barossa 2018
$92