On the Table
Warm focaccia
with thyme-infused cultured butter.
Amuse Bouche
Spencer Gulf hiramasa kingfish pani puri
with nam jim jaew and makrut dust.
Entrée
Assiette of beetroot and goat cheese
with bavarois, croquette, ravioli, beetroot veil, native basil mayo, burnt butter, crispy leeks, macadamia crumble, Kangaroo Island extra virgin olive oil snow, and micro herbs.
Palate Cleanser
Champagne and calamansi sorbet
Mains
Roam wagyu tenderloin 180gm MS 5-6 (g/f)
with pomme truffle mash, baby carrots, and wild mushroom jus.
Catch of the day
with squid ink risotto, salmon caviar, broccolini, confit cherry tomato, and dill béarnaise sauce.
Side served per table
Market salad served with balsamic dressing, cashews (nuts), and olives.
Dessert
Signature tasting plate
Valrhona manjari chocolate heart, strawberry and rosé pâte à choux, davidson plum pâte de fruit, and lemon myrtle curd tart.
