• Valid for two adults (18+)
• Five-course Chef’s Tasting Menu
• OR Eight-course Chef’s Tasting Menu, as selected
• Glass of De Stefani Redentore NV Proscecco from Veneto, Italy per person
• Five-Course Menu available: Wednesday & Thursday: 6.30pm booking time
• Eight-Course Menu available: Wednesday – Sunday: 6.30pm booking time
• Bookings valid to 29 February 2024

Sample Chef’s Selection Five-Course Tasting Menu:

• Course One: Braised duck legs with sweet salted radish, pickled ginger, and golden shallots
• Course Two: Salad of Gregory island tiger prawns with Asian celery, Thai basil, and peanut chilli caramel
• Course Three: Muslim curry of coconut braised beef with grilled shallots quince and cassia
• Course Four: Stir-fried king oyster mushrooms with yellow beans, garlic shoots, and Thai basil
• Course Five: Five spiced braised duck eggs with slow cooked cornfed chicken, shallots, and mustard greens

Sample Chef’s Selection Eight-Course Tasting Menu:

• Course One: Palm sugar peppered shallots with sticky cornfed chicken, lemongrass and infant coriander
• Course Two: Braised duck legs with sweet salted radish, pickled ginger, and golden shallots
• Course Three: Salad of Gregory island tiger prawns with Asian celery, Thai basil, and peanut chilli caramel
• Course Four: Clear broth of artic surf clams, cloud ear mushrooms, with green onions and coriander
• Course Five: Smoky kingfish relish with toasted coconut and wild ginger, served with star fruit and green beans
• Course Six: Muslim curry of coconut braised beef with grilled shallots, quince, and cassia
• Course Seven: Five spiced braised duck eggs with slow cooked cornfed chicken, shallots, and mustard greens
• Course Eight: Thai wafers with coconut meringue and golden threads

*Please note: Menu is subject to change