Seasonal tasting experience

Menu

Our menu changes seasonally to showcase the finest ingredients at their peak. Each dish is crafted to create a harmonious progression of flavours, textures and temperatures.

Current Tasting Menu

Summer Collection

  1. Amuse-Bouche

    Oyster Foam with Caviar Pearls

    A delicate introduction featuring fresh oyster essence, topped with sustainable caviar and micro herbs.

    The recipe →

  2. First Course

    Hokkaido Scallop

    Pan-seared scallop with cauliflower purée, truffle oil and crispy pancetta.

    The recipe →

  3. Second Course

    Duck Liver Parfait

    Silky parfait with port wine reduction, toasted brioche and seasonal fruit compote.

    The recipe →

  4. Third Course

    Wild Mushroom Risotto

    Creamy arborio rice with foraged mushrooms, aged parmesan and white truffle shavings.

    The recipe →

  5. Main Course

    Wagyu Beef Tenderloin

    Premium A5 wagyu with roasted root vegetables, red wine jus and herb-crusted potatoes.

    The recipe →

  6. Dessert

    Dark Chocolate Soufflé

    Warm chocolate soufflé with vanilla bean ice cream and gold leaf garnish.

    The recipe →

  7. Petits Fours

    Selection of House-made Confections

    Artisanal chocolates, macarons and seasonal fruit jellies.

    The petits fours →

Wine Pairing

Classic Pairing

$180 per person

Carefully selected wines to complement each course.

Premium Pairing

$280 per person

Exceptional vintages and rare selections.

Champagne Pairing

$320 per person

Exclusive champagne selection throughout the meal.

Dietary Accommodations

We are pleased to accommodate dietary restrictions and preferences. Please inform us of any allergies or dietary requirements when making your reservation, and our culinary team will create a personalised menu for you.

  • Vegetarian tasting menu available
  • Vegan options upon request
  • Gluten-free adaptations
  • Halal preparations available

Tasting menu $280 per person — seven courses, seasonal.