Jūni | Sydney
DINING
Welcome
Wattleseed and Kombu Broth
Surf and Turf
Rock Oyster warmed in Wagyu Fat w’ Fermented Chilli
Crispy Snow
Tempura Snow Cheese White Asparagus w’ Bush Tomato
Fish that’s been near Seaweed
Kobujime Coral Trout
Chicken and The Egg
Confit Chicken Wing, Glazed and Finished on the hibachi w’ Caviar
Skippy got Berried
Smoked Wallaby Tataki with Fermented Lilly Pilly
Catch of the Day
Blue Cod poached in butter, finished on hibachi w’ Clams, Miso and Myoga
Beef and Fungus
Beeswax Aged Australian Wagyu w’ Foraged Mushrooms and Jus
Duck in an Orchard
Hay Aged Duck Breast with Mandarin Koshō and Saltbush Tempura
Send Noods
Hand Cut Ramen Noodles Served in a broth made from the Duck Bones
Nitro Waste
Cleanser Sorbet Made from waste
Kintsugi
Golden Pavlova w’ Malfoys Honey and Chocolate
Fingers Only
Petite Fours
It’s Dangerous To Go Alone!
Take Home Furikake Seasoning made from the menu
DRINKS
Something fizzy
light white
VB Beer
Chilled rose
Heavier Red
Sake to pour into the sorbet
Mead made with local honey
nightcap cocktail