Elegant table setting with candles and gold cutlery

The menu

Written by the season, not by us

Prices are per plate. A nine-course tasting menu is available each evening at $145 per guest.

À la carte

Choose your course

Filter by course to build your own evening.

Signature

Aged Wagyu Fillet

$68

Charcoal-seared, bone marrow jus, edible gold leaf.

Mains

Chef's pick

Saffron Scallop Risotto

$42

Hand-dived scallops, carnaroli rice, aged parmesan.

Seafood

Dark Cacao Entremet

$19

Single-origin chocolate, cherry gel, gold dust.

Desserts

Seasonal

Black Truffle Tagliatelle

$38

Hand-rolled pasta, winter truffle, cultured butter.

Mains

Oysters & Caviar

$34

Half dozen, citrus mignonette, oscietra caviar.

Starters

Smoked Amber Old Fashioned

$21

Cask-aged spirit, bitters, applewood smoke.

Drinks

Burnt Leek Velouté

$16

Charred leek, hazelnut oil, sourdough crisp.

Starters

Line-Caught Turbot

$46

Brown butter, samphire, champagne beurre blanc.

Seafood

Duck à l'Orange, Reimagined

$44

Confit leg, blood orange, five-spice glaze.

Mains

Vanilla & Gold Soufflé

$18

Tahitian vanilla, warm crème anglaise.

Desserts

Midnight Negroni

$19

Activated charcoal, campari, sweet vermouth.

Drinks

Truffle Arancini

$17

Crisp risotto spheres, truffle emulsion.

Starters