IN FULL BLOOM MENU

2 course $80pp

3 course $90pp

ENTREES, to share:

Salt and Pepper Squid, spiced mala Szechuan sauce, lime (GF,DF)

Bruschetta, semi dried tomato, onion jam (V,DF)

Scallops, XO nut brown butter

Yellow Fin Tuna Ceviche, Mango cucumber avocado salsa, spiced chilli jam, cassava crackers (DF,GF)

MAIN, your choice of:

Japanese Bowl, Miso king brown mushroom scallops, wakame seaweed, pickled vegetables, corn ribs, avocado salsa, shitake, sesame furikake, Jasmine rice (DF,VG,GF)

Indonesian Curry, Lemon grass, kaffa lime, coconut curry, roast pumpkin, snake beans, gai larn, eggplant, Asian herbs, Jasmine rice (DF,VG,GF)

Housemade Gnocchi, Zucchini flower, pistachio nut, Buffalo burrata, caramelised French onion sauce (V)

BBQ King Prawn Spaghetti, Chilli BBQ king prawn, scallops, basil, lemon, confit garlic, cherry tomatos, white marinana, crustacean sauce

Shiso Wrapped Market Fish, Gai larn, Bonito furikake, ginger, miso chilli white soy glaze (DF)

Char Grilled Junee Lamb Rump, Roast rosemary, confit garlic, sweet potato, warrigal leaf, port jus (DF,GF)

BBQ Spiced Chicken, Fermented chilli sambal, Asian herbs, shiso leaf salad, green shallot and ginger sauce (DF)

Scotch Fillet (MB2+), Charred pickled radicchio, baby spinach, cauliflower blossom, red wine jus (DF,GF)

SIDES, to share:

Beer Battered Chips, Confit garlic aioli (V,DF)

Broccolini, Shaved parmesan, olive oil, pinenuts (GF)

DESSERT, your choice of:

Salted Pistachio Rocky Road, Belgian chocolate ganache, cherry Baileys glaze (GF,V)

 Pineapple Coconut Panna Cotta, Olive oil, sea salt, caramel, amaretto shortbread (V,VG option)

Cheese, lavosh, quince, muscatels (V)