A modern approach to time-honoured techniques.

Caviar
Served with buckwheat blini and the classic condiments
By the gram or by the tin.
  • Brook trout caviar, Thornton, Vic 4 / 55
  • Antonius oscietra, Warmia, Poland 8 / 220
Seafood
  • Southern rock oysters 15 / 28 / 54
  • Prawn cocktail, apple, cantaloupe 9
  • Shark Bay scallop, mustard fruit, finger lime 10
Charcuterie
  • German salami 12
  • Sher Wagyu basturma 15
  • Berkshire proscuttini 14
  • Platter for 2 40
Snacks
  • Pissaladière, onion, olive, anchovy 8
  • Cauliflower croquettes, Comté, truffle 12
  • Chicken liver parfait, pineapple, brioche 12
Entrée
  • Sea perch mousseline, bisque, Avruga 28
  • Onion consommé, parmesan, truffle 24
  • Sher Wagyu tartare, puffed tendons 27
  • Cured kingfish, beetroot, citrus, ginger 28
Main
  • Roaring forties lamb, eggplant, leek 42
  • King Dory, Café de Paris 45
  • Ricotta gnocchi, mushrooms, beurre noisette 35
  • King George whiting, mussels, Noilly Prat 47
Grill
For one
  • Westholme Wagyu rump cap MB5 250g 49
  • O’Connor porterhouse, on the bone 400g 64
For two
  • Cape Grim rib-eye 950g 120
  • Dry aged Loddon Estate duck, apple 110
Sides
  • Pommes frites, aïoli 12
  • Red oak lettuce, miso, orange 12
  • Jerusalem artichoke goat's cheese, salsa verde 15
Dessert
  • Lemon curd tart, meringue, yoghurt 19
  • Chocolate mousse, cocoa nib, cherry 19
  • Spiced quince, créme diplomat, ginger 19
  • Cheese selection 1/3 16/30