THE CUP MENU

ENTREE, YOUR CHOICE OF:

Crumbed Buffalo Burrata, heirloom tomato, basil, lemon (V)

Lamb Cutlets, green pea, tahini puree, pomegranate, fresh mint, BBQ lemon (GF,DF)

Seafood Tasting Plate, Ora King salmon sashimi, Sydney Rock oyster with Motoyaki miso, tempura king prawn, finger lime caviar, white soy, bird’s eye chilli oil, sesame (DF,GF)

Zucchini Flowers, roast butternut pumpkin, pine nut vinaigrette (GF,DF,VG)

MAIN, YOUR CHOICE OF:

Housemade Ravioli, wood fungi, walnut, fresh shaved truffle, pecorino cheese (V)

Beef Wellington, Paris mash, watercress salad, red wine jus (GF)

Confit Ocean Trout, beetroot and gin glaze, potato rosti, asparagus, Yarra Valley Caviar, umami butter (GF)

Spanakopita, braised fennel, charred leek, truffle, white bean, bechamel, artichoke, pine nut, rocket (VG,GF,DF)

DESSERT, YOUR CHOICE OF:

Belgian Chocolate Sabayon, blood orange, vanilla bean, candy truffle crisp (V)

Le Fromage D’Affinois Brie, nashi pear, olive oil and salt artisan crisps (V)

Honey Pistachio Baklava Cheesecake, pineapple glaze (V,GF)

BBQ Mango, fresh berry, coconut yogurt (VG,GF,DF)

Accompanied by three hours of premium beer, wine and bubbles

Be Extra

Add on a dozen freshly shucked Sydney rock oysters $49

Upgrade to include free flowing NV Jacquart Mosaïque Brut, from Champagne, France for the whole table $30pp