lemon myrtle emulsion, bush pepper

$85pp

The inspiration behind the menu stems from Danika's recent journey through the South Pacific, including Australia, New Zealand, and Papua New Guinea, combined with Rachel's Filipino heritage. This unique blend celebrates the vibrant flavors and native ingredients of the region, such as lemon myrtle, strawberry gum, and macadamia, which are deeply rooted in Australian culture. Additionally, the menu features paraoa parai, a traditional fry bread from the indigenous Maori people of New Zealand. These influences come together through Rachel and Danika's shared experiences through culinary school in Washington learning classic European techniques. This fusion creates a distinctive dining experience that respects and showcases the diverse culture and natural bounty of the South Pacific.

inspiration

tornado potato

paraoa parai

asparagus

strawberry gum tea

grilled cabbage

duck

raviolo

rice pudding

wattleseed custard, lime leaf oil, macadamia

rhubarb bubbles, strawberry

sage hollandaise, blackberry, pickled onion

pretzel butter, frangelico mascarpone, dark chocolate, ambrosia

red gum honey, smoked salt, cultured butter

preserved lemon, green garlic, pork, vegemite

leek vinaigrette, ajo blanco, crispy polenta

pink peppercorn, spring onion, smoked cheddar

"chips and dip"