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01
02
Cured egg toast, truffle, oscietra caviar
n.
03
NZ Scampi
04
Foie gras parfait, apple, almonds
05
Pickled cuke, gin cured salmon, roe, fennel
Cohesive venue setups that harmonize with our sophisticated culinary offerings.
06
Chanwanmushi, uni, vodka cream, roe
Bespoke canapés designed to stimulate the senses and leave a lasting impression.
07
Beetroot cured salmon
08
Starters
09
Marron toast, truffle, sesame, Quail egg
10
Sydney rock oysters
11
Dry aged, Maremma duck w honey koji, beetroot, Sheep's labne
12
Marron, Shima wasabi panna cotta, bisque foam
13
Tathra place fillet, black garlic, sour onion
14
Dorper lamb, orange witlof, broadbean, aramanth
15
Mushroom parfait, pickled enoki, vino cotto
16
Duck breast, truffle, fig, cherry jus
17
Tahtra place lamb cutlet
18
Pork belly, apple. scallops
19
Wagyu carpaccio
01
02
Cured egg toast, truffle, oscietra caviar
n.
03
NZ Scampi
04
Foie gras parfait, apple, almonds
05
Pickled cuke, gin cured salmon, roe, fennel
Cohesive venue setups that harmonize with our sophisticated culinary offerings.
06
Chanwanmushi, uni, vodka cream, roe
Bespoke canapés designed to stimulate the senses and leave a lasting impression.
07
Beetroot cured salmon
08
Starters
09
Marron toast, truffle, sesame, Quail egg
10
Sydney rock oysters
11
Dry aged, Maremma duck w honey koji, beetroot, Sheep's labne
12
Marron, Shima wasabi panna cotta, bisque foam
13
Tathra place fillet, black garlic, sour onion
14
Dorper lamb, orange witlof, broadbean, aramanth
15
Mushroom parfait, pickled enoki, vino cotto
16
Duck breast, truffle, fig, cherry jus
17
Tahtra place lamb cutlet
18
Pork belly, apple. scallops
19
Wagyu carpaccio
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