FEBRUARY Sample Menu

 Shiitake & Almond Sherbet, Mushroom Cone
Accompanied by Ginger & Sorrel Tonic or
Ginger & Sorrel Gin &Tonic

 Extra Virgin Olive Oil Sherbet, Marron, Black Pepper Butter Sauce
Accompanied by Seedlip Garden 108, Lime, Mint, Chili, Eucalyptus or Absinthe, Lime, Mint, Chili, Eucalyptus

Roasted Kombu Sherbet, Turnips & Peas, Comte Cheese & Dashi
Accompanied by Basil and Matcha Tea

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

Caramelised Murray Cod Fat Gelato, Charcoal Grilled Murray Cod, Leeks & Lacto Ferment Sauce
Accompanied by Aged Plum Syrup, Red Shiso & Sansho Pepper

Vegemite & Brown Butter Gelato, Gianduia Tart
Accompanied by Spiced Muscovado Boba Earl Grey Milk Tea

Herb Oil Sherbet, Strawberry & Cream Kouign Amann
Accompanied by Strawberry Gum & Clarified Milk or Mukai Shuzo Sake

 
Wild Honey Gelato, Honey Crisp, Pickled Rhubarb, Rosella, Yoghurt Foam
Accompanied by DIY Cocktail - Salted Coconut Gelato, Lemon, Ginger Bitter, 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