Heirloom tomato salad - 3 types of H. Tomatoes with biodiverse pesto & organic feta cheese. 29 * Beef Tartare -Australian free range beef with lacto fermented & pickled vegetables, wholegrain mustard & organic egg yolk. 38 * Prawn Carpaccio -Tender cooked ‘carpaccio’ of black tiger prawns w. aioli, prawn coulis & vinaigrette of fermented lemon & tomato. 38 * Kaduk Chicken - Grilled chicken mousse wrapped in local kaduk leaves with a fermented capsicum & tomato salsa. 29 * Black tiger prawn wontons -In a velvety tomato coconut & sambal scented bisque. 38 * Cured local snapper -Sliced ‘sashimi style’ with yellow & red chilli leche de tigre sauces & crispy quinoa. 42 * Seared Hokkaido scallops -I n a creamy cauliflower veloute, with crisp fried fermented cauliflower florets, pickles & black garlic puree. 45 * Fish cakes -Nordic ‘ traditional ’ panfried fish cakes with parsley sauce & a very Danish remoulade. 35 * Hommous -Chickpea, black beans & black garlic served w. slices of sourdough breads semolina chips. 3 0 * Mushroom Barley Risotto - Braised, roasted & seared mushrooms on arborio & organic barley with mushroom dashi broth. 38 * Grilled Local Squid -with caramelised onion, potato aioli salad & vegetable dashi broth. 45 All prices are subject to 10% service charge #sustainable #hedonism #biodiversity #planethealthyfood #upcycling #nofoodwaste #bistronomy Slow cooked & seared chicken leg -With its own mousseline served w. caramelised onions & chicken-dash broth. 45 * Home-made handheld burger with pickles, aioli and fries - choice of - “ Beef patty” cuts of wagyu beef brisket & sirloin. 42 “ Chicken patty” of slow cooked breaded leg and breast as a schnitzel. 38 * Pennoni Rigate -with seafood, tiger prawn, locally caught squid in a soffrito tomato ragout 48 * Beef Cheek -Braised free-range Hereford beef cheek on toasted mash, with beef jus & pickled beet root. 79 * Chicken sourdough ravioli -On cauliflower sauce with a tomato spring onion vinaigrette. 42 * Lamb Gnocchi -Slow cooked ragout of Aussie lamb shoulder in tomato sauce with potato gnocchi topped with 3 melted cheeses. 58 * Pan Fried Pomfret -with fermented tomato, cashew nut puree, kale chips, toasted quinoa & torched orange 48 * Local Aged Duck (Based on Availability) -with duck spring roll, sweet potato, fermented beetroot & mulberry puree & duck jus 68 * Sirloin steak -Grilled 300g “ Australian Sirloin steak” served with reduced traditional beef Demi glace & side of our fancy French fries. 145 All prices are subject to 10% service charge #sustainable #hedonism #biodiversity #planethealthyfood #upcycling #nofoodwaste #bistronomy !"#$%&'(")*#)*&+,-".&/-,0#)*&& & 1(2$-3(-"4&/25,.25*(&6&78-$4&/25,.25*(&+,-"./&9:-,;-)4<&=>?&(25,/@& A%-&B&;5$4#&/--.&/25,.25*(&+,-".&9:-,;-)4<&C=&(25,/@& D$"//#'&/4%$-&+,#2'(-&2,&"&E8",F-,(25/-&+,#2'(-G&9-),#'(-.&%-"/4&+,-"./@& D2,)&B&/-;2$#)"&+#/'5#4/&+"F-.&3#4(&'(#'F8-"&/8,-".& D(-H/&/-$-'4#2)&2H&+,-"./&3<&I$#0-&2#$J&'(#'F8-"&B&8",/)#8&/8,-".&7&KL&6&M&CL Bar snacks Fancy French Fries -Crispy fried potato-eclair served with creamy potato mayonnaise. 24 * Spring-rolls -Crispy chicken mousse with dip of fermented tamarind-sweet chilli & cream of coconut. 27 - Confit Duck with beetroot & mulberry puree & micro green. 32 * Corn & Semolina Biscuits -House made corn & semolina biscuits baked thin with chickpea hommous spread. 23 * Crispy Crunchy Sweet Potato -3 types of Japanese sweet potato cuts with plant-based sunflower seed aioli. 27 * Ox Tail Croquettes -With fermented pumpkin puree toasted quinoa, pickled beetroot & Beef Jus 28 Desserts A la Marcell -Baked no-gluten dark chocolate mousse “a la Marcell” with sour cream & red fruit-berry coulis. 28 * Lemon cheese cake mousse -Served in candied lemon shell with caramel & cookie-buckwheat crumble. 29 * Danish old fashioned style apple compote dessert -Trifle style compote of apple & fermented sengkuan with sour cream, red fruit coulis & toasted oat & buckwheat crumble. 27 * Rice Pudding -Sweet creamy “pudding” of local sticky rice cooked in organic soy milk & cream with cherry sauce and toasted oat & buckwheat. 25 * “ Ti- Ra- Misu” -Mascarpone mousse with coconut parfait, fermented coffee powder & caramel 27 * Duo Chocolate - dark & white chocolate mousse with sour cream, caramel & compote strawberry liquid 25 * “Rødgrød med fløde & hvid chokolade” -kompot strawberry ‘porridge’s with white chocolate & cream cremoux 22 All prices are subject to 10% service charge #sustainable #hedonism #biodiversity #planethealthyfood #upcycling #nofoodwaste #bistronomy