The Menu

Creamy burrata, balsamic reduction, basil oil, and toasted sourdough.

Wild mushroom risotto balls with black truffle and parmesan foam.

Hand-dived scallops, cauliflower silk, chorizo crumble, and burnt apple gel.

Smoked paprika, potato emulsion, and garden herb salsa verde.

Half dozen premium oysters baked with spinach, herbs, and hollandaise.

Grade A5 Wagyu, bone marrow jus, roasted heirloom carrots, and parsnip silk.

Slow-cooked neck, pink roasted rack, salt-baked celeriac, and mint jus.

Wild-caught bass, saffron beurre blanc, asparagus, and caviar pearls.

Honey glaze, cherry gastrique, braised red cabbage, and spiced crumble.

Carnaroli rice, foraged mushrooms, aged pecorino, and truffle essence.

Hand-made pasta, poached lobster tail, chili, lemon, and garlic butter.

Heritage lamb, wild rosemary, applewood embers, and parsnip silk.

Slow-cooked duck leg, wide ribbon pasta, and orange zest gremolata.

32oz prime steak (for two), roasted garlic, and smoked salt.

Local honey panna cotta, compressed pear, and toasted pistachios.

Molten center, salted caramel, pistachio gelato.

Espresso soaked ladyfingers, mascarpone clouds.

Sicilian lemons, toasted meringue, raspberry gel.

Oak-aged gin, house vermouth blend, amaro.

Sommelier selected Cabernet Sauvignon, glass.

Bourbon, maple, hickory smoke, orange peel.