Our Best Dinner Yet 12.04.26
Our Best Dinner Yet, 6:30pm on Sunday 12th of April
With Chef Rhys Blackley
Snacks
Salt & Vinegar Beef Tendon Crisps
Abrolhos Island Scallop | black pudding | apple ketchup
Lambs Brain ‘Katsu’ Sando | sauce gribiche
BBQ Wagyu Tongue | salsa verde
Paired to
NV Equipo Navazos La Bota 115 de Fino
1st
Duck Liver & Foie Gras Parfait
preserved blackberries | brioche ‘Parker House’ rolls
Paired to
Fot Li 31 Botanicals Vermouth
2nd
‘Surf & Turf’
Skull Island king prawn | glazed veal sweetbreads | Jerusalem artichoke prawn head vinaigrette
Paired to
2022 The Wine Farm Chardonnay
3rd
Crisp Pork jowl
horseradish & celeriac remoulade | pig’s ear | mustard sabayonPaired to
2023 Brancaia Chianti Classico
4th
Smoked Bone Marrow & Vanilla Ice Cream
leatherwood honey baked figs | fried doughPaired to
Harada Junmai Daiginjo Saké
Ticket price includes the full menu and pairings.
Seats are limited, and bookings are required.