Dinner Details
Chef Robin and Chef Chelseah will foraged key
ingredients like wild seaweeds, stinging nettle, flowering currant, wild sorrel or maybe lily spears depending on whatâs popping up.
Â
We have 2 menu options for
you...
Menu 1
Four Course â 5pm seating
only â 99
Roasted Young Carrot & Ginger Soup, Sunflower Seed Crouton
Green Chive Oil, pickled lily spear
King oyster mushroom âscallopsâ, black truffle risotto, roast
vegetables
Purple yam takaki, seaweed aioli, herb salad, ginger green sauce
Warm Apple & Blueberry Crisp
Olive Oil Polenta Cake & Candied Citrus
Menu 2Â
6 Course â 7:30pm seating only â 159
Fried lions mane mushroom tart, frisse, cashew cheese, lemongrass, coconut curry
Roasted Young Carrot & Ginger Soup,
Sunflower Seed Crouton
Green Chive Oil, pickled lily spear
King oyster mushroom âscallopsâ, black truffle risotto, roast vegetables
Purple yam takaki, seaweed aioli, herb salad, ginger green sauce
Honey Roasted Pear, Vegan Blue Cheese, Toasted Cashew & Maple Crumble
Warm Apple & Blueberry
Crisp
Olive Oil Polenta Cake & Candied Citrus
*Menu may change depending on market availabilies
BYOB | Meet the Chef | Long Table Dinner | March 28th ONLY