Chef Graeme Corlett

Tuna crudo tartlet, boutarga, tonnato

Parmesan crostini, prosciutto, tomato, herb mascarpone, balsamic

Honey butter glazed baby carrots, greek yoghurt, sumac

Charred cauliflower, pickled shallots, pommegranate molasses, baby spinach, mint, dill

Candied beetroot, persian feta, toasted almonds, baby rocket

Greek salad, cucumber, tomato, red onion, feta

Truffled brussel sprouts, almond emulsion, pistachio duckkah

Buttery Greek potato salad, fresh herbs, pancetta

Slow roasted harissa spiced lamb shoulder, tzatziki

Grilled whole side of salmon, lemon peel, apple, fennel slaw

Beef rib eye steak, baharaat butter, chimichurri

Miso, honey soy glazed aubergine, sunflower seeds, smoked labneh

Sticky date pudding with whiskey caramel sauce and vanilla ice-cream

Hazelnut Chocolate Baci cheesecake with chocolate gelato

Eton mess, summer berries, meringue, vanilla chantilly

French lemon meringue pie

Toasted brioche, foie gras, truffle, and chilli jam

Freshly shucked Sydney rock oyster with caviar, and white balsamic migniotte

King fish ceviche with celeriac puree, saffron verjus, mandarin and Tuscan kale oil

Steak tartare with salt cured egg yolk, dill, and kumara crisps

64c egg parfait with sweet potato, chestnut and pancetta mousse

Pan seared baby snapper, roasted cauliflower mousseline, brocollini, persillade oyster mushrooms, and hazelnut grenobloise

Bavette steak with cafe de Paris butter, potato dauphinoise and seasonal greens

Herb crumb sous-vide lamb rump, brown butternut puree, caramelised garlic and honey glaze baby carrot

Tart a l'orange facon creme brulee with creme fraiche and orange caramel reduction

Sable Breton, lemon mousse, curd, summer berries, almond brittle, and French vanilla ice-cream

Sydney rock oyster, caviar, and saffron pickled lemon

Chicken liver tartlet with chilli jam, truffle and sorrel

Sesame crusted crab toast with miso, avocado, nori, and watercress

Sea bass ceviche with white balsamic pepperonata, and Tuscan kale oil

Pan seared snapper, roasted cauliflower puree, brocollini, persillade oyster mushroom and hazelnut grenobloise

Herb crumbed lamb rump, farro risotto and orange caramelised fennel

Sable Breton, lemon mousse, curd, red berries and almond brittle

Seasonal fruit tartlet with, figs, olive oil ice-cream and cardamom honey

Cherry chocolate mousse with vanilla whipped chantilly cream

Freshly baked homemade focaccia with whipped ricotta and thyme infused honey

Creamy goats cheese & dill tartlet, lemon zest, and garden peas

Nduya prawn trotole pasta with sage pangrattato and bouttarga

Yellow fin tuna crudo, tonnato dressing, pangrattato, cured egg yolk, and radicchio

Hand made butternut ravioli with burnt butter, parmigiano, and sage

Buffalo milk burrata with endive, rocket salad and herb oil

Pork sausage risotto vin rosso with fontina, and shaved fennel

Zesty crab linguini in chilli butter with chives and herb oil

Hazelnut Chocolate Baci cheesecake with chocolate gelato

Traditional tiramisu with espresso, almond sabayon, and amaretto

Sydney rock oyster, caviar, and saffron pickled lemon

Tiger prawn, avocado and nori tartlet

Sea bass ceviche with white balsamic pepperonata, and Tuscan kale oil

Nduja tiger prawns with lemon infused olive oil, chilli, cured egg yolk and bouttarga,

Pan seared snapper, roasted cauliflower mousse, brocollini, persillade oyster mushrooms, and hazelnut grenobloise

Skin on crispy kingfish, grilled zucchini, nasturtium puree and lemon caper butter

Sticky date pudding with whiskey caramel sauce and vanilla ice-cream

Summer berries, vanilla whipped Chantilly cream, and meringue

Seasonal fruit tart with lemon mousse and olive oil icecream