OCTOBER Sample Menu

 Coconut Milk & Sake Sorbet, Rice Pearls, Orange
Accompanied by Mango Kombucha

Yuzu, Olive Oil & Tarragon Sorbet , Scallop & Eucalyptus
Accompanied by Juniper Tonic, Orange, Olive Oil Or Archie Rose Gin & Tonic, Orange, Olive Oil

Smoked Bone Marrow Gelato, Beef Wagyu 5+ Tartar, Cured Egg Yolk, Anchovy & Brioche
Accompanied by Roasted Shitake Broth

Goat Yoghurt Gelato, Lamb, Parsley & Burnt Eggplant Ravioli
Accompanied by Oak, Apricot, Ginger, Bees Wax & saffron
Or Clisson Muscadet 2014 (Gorges, France)

Smoked Horseradish Gelato, Coral Trout, Parsley & Kombu Butter Sauce
Accompanied by Butternut & Bergamot Or Moriki Shuzo Sake, Butternut & Bergamot

Sorrel & Basil Sorbet, Pine Needle Meringue, Green Apple
Accompanied by : Seedlip Garden 108, Kiwi, Chili, Or Absinthe, Kiwi, Chili

Smoked Fior Di Latte Gelato, Pruneaux Tart
Accompanied by Burnt Sugar & Earl Grey Milk Tea

 
Wild Honey Gelato, Citrus & Thyme
Accompanied by DIY Cocktail - Verjus, Coconut, Lemon, Ginger, Honeycomb
or
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