MARCH Sample Menu

 Sorrel, & Geranium Sorbet, Green Apple Cone
Accompanied by Basil & Watermelon Tonic or
Basil & Watermelon Tonic Gin &Tonic

 Ossau-Iraty Cheese Gelato, Sea Urchin Custard, Chives, Pomme Maxim
Accompanied by Seedlip Garden 108, Lime, Mint, Chili, Eucalyptus or Absinthe, Lime, Mint, Chili, Eucalyptus

Extra Virgin Olive Oil Sherbet, Marron, Black Pepper & Butter Sauce
Accompanied by Bouillabaisse Cappuccino

Thyme Butter Gelato, Nduja Tortellini, Gorgonzola & Egg Yolk Sauce
Accompanied by Oak, Apricot, Ginger, Bees Wax & Bitters
Or Vouvray 2017

Burnt Lemon & Bay Leaf Gelato, Hiramasa Kingfish, Tomato Dashi
Accompanied by Aged Plum Syrup, Red Shiso & Sansho Pepper

Vegemite & Brown Butter Gelato, Gianduia Tart
Accompanied by Matcha Milk Tea & Boba, Cream Cheese Foam

Peppermint Gum Sherbet, Strawberries & Cream, Kouign Amann
Accompanied by Strawberry Gum , Rhubarb & Grapes or Mukai Shuzo Sake

Wild Honey Gelato, Honey Crisp, Peach & Yoghurt Foam
Accompanied by DIY Cocktail - Salted Coconut Gelato, Lemon, Ginger Bitter, Honeycomb
Brix White Rum, Coconut Gelato, Lemon Syrup, Ginger Bitter, Honeycomb

*Some non-alcoholic drinks are naturally fermented and might contain very small amounts of alcohol.

8 Course degustation with non-alcoholic pairing $130
Add Alcoholic Pairing $50