DEGUSTATION FINE BOUCHE
Petite Salade of Braised Oxtail, Rock Oyster

Kangaroo Island Marron with
Dashi Consommé

Boudin of Red Mullet, Squid Ink Jelly,
and Bouillabaisse Sauce

Pan Roasted Hiramasa Kingfish, Fresh Peas, Spring Onion and Crisped Lard

Roasted Partridge ‘en Salmis’

Assiette of Angus Beef,
Sauce Bordelaise

Petit Fromage Affiné

Duo of Pineapple, Pain D’Epices and Yoghurt Sorbet

Assiette of Dark Bitter Chocolate
Coffee, Tea and Petits Four

Full Menu | PDF: 54 kb
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