Public
Restaurant Menu
Starters
Sweet potato and miso soup with piquillo peppers, shichimi and lotus chips 9.00
Salad of braised fennel, kalamata olives, tangerines and cotija cheese with smoked almonds and sun-dried tomatoes 10.00sm / 18.00lg
Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with a pomegranate molasses and avocado oil vinaigrette10.00sm / 18.00lg Mushroom ceviche with miso aubergines and a ginger ponzu sauce9.50
Marinated white anchovies on quinoa croquettes with spicy saffron aioli 9.50
Grilled scallops with sweet chili sauce, creme fraiche and green plantain crisps 14.50
Fried Coromandel oysters with shiso, sansho pepper and wasabi-yuzu dipping sauce 14.50
Pan-seared foie gras on spiced French toast with pineapple chutney, maple glaze and crispy bacon 18.00
Cured wild boar with Australian salt-packed olives, caper berries and crostini 12.00
Grilled veal tongue, aubergine-cumin relish, seed cracker and roasted garlic yogurt11.50
Mains
Spicy Thai pumpkin curry with pickled cucumber relish, grilled miso flatbread and a snow pea, bean sprout and lime leaf salad 19.00
Pan-fried skate and tandoori prawn with ginger braised Napa cabbage, Asian pear and Punjabi cashew sauce 24.00
Pan-seared Tasmanian sea trout on roasted parsnips, chorizo, and brussel sprouts with sherry braised onions and quindilla gribiche25.00
New Zealand snapper on wasabi-boniato mash with poached conch, pickled ginger, and yao choy26.50 Roast duck breast, bok choy, and cassava chips with sesame soy dressing and pickled chilies 26.00
Roast lamb sirloin on crispy goats cheese polenta with saffron braised baby vegetables and minted yogurt23.00
Roast New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde 26.00
Snail & oxtail ravioli with pickled shiitake mushrooms, oven dried tomatoes, and smoked paprika oil 24.00
Sides
Steamed Edamame 6.00 Green leaf salad 7.00
Charred asparagus with lemon miso vinaigrette 8.00
Celeriac, roasted garlic, and scallion mash 5.00
PLEASE NOTE: All menu items and prices are subject to change.