Dining

— C A V I A R —

ANNA DUTCH CAVIAR 
Served with house-made blinis, crème fraîche, chives and shallots.

‘ANNA DUTCH’ BAERII CAVIAR 10G OR 30G – 111 / 206

‘ANNA DUTCH’ OSCIETRA CAVIAR 10G OR 30G – 116 / 211

HARVESTACK FARMED OYSTERS
served with lemon wedge

GAZANDER PACIFIC OYSTER – 7.5ea

SOUTHERN ROCK OYSTERS – 8ea

— S N A C K S —

MOOLOOLABA PRAWN PAPILLOTE – 10.5 ea
Basil, espelette, brick pastry

TUNA, BASIL, CAVIAR – 18
Australian bluefin tuna tartare, Anna Dutch Baerii caviar, basil coulis

WESTHOLME WAGYU HANGER STEAK TARTARE – 22
Oyster dressing, Anna Dutch Oscietra caviar

HEIRLOOM TOMATOES TARTARE – 12
Tomato water-infused bread, ‘panzanella’ style macerated tomato

SCALLOP & ARTICHOKE CANNOLO – 16
WA Scallop, artichoke puree, fumet emulsion

SARDE IN SAOR – 11
‘Port Lincoln ’sardine, Venetian-style macerated onion, tartlet

— E N T R E E    T O   S H A R E —

MAYURA STATION WAGYU BRESAOLA MB 9+ – 36
Pickled zucchini, ’Arbequina organic’ EVOO, focaccia crisps

TUNA, BASIL, CAVIAR – 64
Australian bluefin tuna tartare, ‘Anna Dutch Baeri Caviar’, basil coulis

CORAL TROUT, TOMATO WATER – 37
Line-caught carpaccio fish, Wandin Yallock tomato water, ice plant

— P A S T A —

SPAGHETTI AU CAVIAR – 95
“Gragnano IGP” spaghetti, “Anna Dutch Baerii Caviar”, lemon butter

LOBSTER RISOTTO – 59
'Vialone Nano Verona IGP' rice, South Australian spiny lobster tail, fresh garden pea coulis

AGNOLOTTI RICOTTA AND CHAMPAGNE – 24
‘Floridia’ ricotta and pistachio, champagne ‘Taittinger’

PACCHERI LIKE A ‘MACA’ – 33
Gratin-style duck ragù, 30-month Parmesan, duck jus

LANGOUSTINE CAPPELLETTI – 38
Homemade scampi cappelletti, basil beurre blanc, pomodoro

— M A I N S —

TURBOT AND LEEK – 47
Wild-caught NZ turbot, 'leek vinaigrette', turbot jus

'WESTHOLME' WAGYU RUMP CAP MB 5+ – 58
Sauce albufera, caponata

GUINEA FOWL – 77
Foie gras–stuffed breast, crispy thigh, asparagus purée, guinea fowl jus

ENTRECÔTE, JOËL ROBUCHON’S POMME PURÉE
Grass-Fed Great Southern Pinnacle cube roll, veal jus
200g or 300g Entrecôte – 46/59

CONSISTENCIES OF CAULIFLOWER – 37
30-month Parmesan, focaccia crisp

200G SOUTHERN HIGHLAND LAMB BACKSTRAP – 45
‘Tanda & Spada’ Sardinian fregola, ‘spring lamb jus’

DRY-AGED ‘LODDON ESTATE’ DUCK BREAST – 64
‘Raffa Fields’ asparagus, sauce curcuma, spiced duck jus

— SIDES —

‘FIVE TALES FARM’– 15
Leaves and more, lemon dressing

HOMMAGE À JOËL – 17
Potato purée, butter 1/1

‘RAFFA FIELDS’ ASPARAGUS – 20
Confit Shallot, Sherry Vinegar

— SET MENU —

85 PP
WINE PAIRING 70 PP

PANINO ALLA BRESAOLA, STRACCIATELLA
Mayura Station Wagyu bresaola MB9+
‘Latteria Sorrentina’ stracciatella

TUNA TARTLET
Australian bluefin tuna tartare, 'Anna Dutch
Baerii' caviar, basil coulis

AGNOLOTTI
‘Floridia’ ricotta and pistachio, champagne 'Tattinger'

SOUTHERN HIGHLAND LAMB BACKSTRAP
‘Tanda & Spada’ Sardinian fregola, ‘spring lamb jus’

Hommage à Joël potato purée, butter 1/1 +17

CHOCOLATE
'Weiss' 72% dark chocolate mousse, Génoise, chocolate sablé, chocolate snow

— CHEF'S SELECTION —

175 PP
WINE PAIRING 145 PP

AMUSE-BOUCHES
Foie gras terrine, Porto jelly
Sarde in saor
Panino alla bresaola 

SCAMPI ALL’ARRABBIATA
Spiced tomato consommé, foie gras

TUNA, BASIL, CAVIAR
 Australian bluefin tuna tartare, ‘Anna Dutch Baeri Caviar’, basil coulis

TURBOT AND LEEK
Wild-caught NZ turbot, fresh spring peas, turbot jus

RAVIOLI BORDELAISE
Bone marrow and bordelaise ravioli, Textures of tarragon

TONGUE ASSOLUTO
Westholme Wagyu tongue, confit onion and guanciale jus à manger

OR

DRY-AGED ‘LODDON ESTATE’ DUCK BREAST
'Raffa Fields’ asparagus, sauce curcuma, spiced duck jus

NEGRONI CAVIAR
La Madonna barrel aged negroni caviar

FLAN NOIR & PASSIONFRUIT
Baked ‘Weiss’ dark chocolate mousse, passionfruit curd, aerated cocoa

— D E S S E R T —

FROMAGES – 35
Brie - Comté - Pecorino
Focaccia crisps, quince paste, honey

FLAN NOIR & PASSIONFRUIT – 23
Baked ‘Weiss’ dark chocolate mousse, passionfruit curd, aerated cocoa

POACHED PEAR & VANILLA – 23
Poached pear, vanilla brûlée, almond sponge, pecan crumble, vanilla brandy sauce

CHOCOLATE – 22
‘Weiss’ dark chocolate mousse, génoise, chocolate sablé, tuile, cocoa sauce

TEXTURES OF PISTACHIO – 24
Pistachio mousse, praline and crumb, vanilla gel, lemon curd