The Main Event
Masterfully crafted centrepieces for a truly spectacular dining experience
Chef's Signature
A5 Wagyu Striploin
200g of Japanese A5 Wagyu, dry-aged 28 days, served with bone marrow butter, charred shallot purée, roasted heritage carrots, and aged Périgord truffle jus.
$185
Main · Signature
Herb-Crusted Rack of Lamb
New Zealand lamb rack, herb and mustard crust, rosemary and garlic jus, ratatouille, and dauphinoise potatoes
$148
Main · Vegetarian
Black Truffle Risotto V
Carnaroli risotto, freshly shaved Périgord black truffle, aged Parmigiano Reggiano, white wine, butter
$98
Main
Duck à l'Orange
Slow-braised Gressingham duck, grand marnier and blood orange reduction, crispy confit leg, wilted greens
$118
