starters

Chilled Corn Soup with huitlacoche madeleines, mint oil and roasted jalapeno creme fraiche				10
Mushroom Ceviche with miso aubergines and ginger ponzu sauce				11
Salad of Herby lentils, Green beans, avocado, Toasted Pecans & Baby Gem with pomegranate molasses and avocado oil vinaigrette			sm 11	lg 19
Marinated White Anchovies on Quinoa Croquettes with spicy saffron aioli				11
Grilled Scallops with sweet chili sauce, creme fraiche, and green plantain crisps				15
Crispy Salmon Nori Roll with pickled lotus root and white soy dipping sauce				13.50
Cured Wild Boar with garrotxa cheese, marinated olives and caper berries				13
Pan-seared Foie Gras with roasted corn pancake and chinese black vinegar-blueberry sauce				18.50
Grilled Kangaroo on a Coriander Falafel with lemon-tahini sauce and green pepper relish				14

mains

Spicy Thai Pumpkin Curry with pickled cucumber relish, grilled miso flatbread and a snow pea, bean sprout and lime leaf salad				20
Roast Cod on Edamame Risotto with salt and pepper sepia and carrot-yuzu sauce				26
Pan-seared Tasmania Sea Trout on a Salad of fennel, Green Apple and Pistachio with preserved lemon yogurt and fennel pollen				25.50
Pan-seared Striped Bass on Wasabi-boniato Mash with poached conch, pickled ginger, and yao choy				27.50
Roast Duck Breast citrus-soy kimchee, daikon puree and confit duck gyoza				26.50
Roast Lamb Sirloin on Crispy Goats Cheese Polenta with saffron braised baby vegetables and harissa aioli				26
Snail and Oxtail Ravioli with pickled shiitake mushrooms, oven dried tomatoes, pea shoots and smoked paprika oil				24.50
Roast New Zealand Venison Loin cabrales dumplings, oyster mushrooms and salsa verde				27.50

sides

Steamed Edamame				6
Green Leaf Salad				7
Charred Asparagus with lemon miso vinaigrette				8
Watermelon, Feta and Basil Salad with toasted pumpkin seeds				9