Tulip Menu

Snacks

Olives    7

Oysters with fermented radish    – each 5

Buckwheat cracker, Drysdale goats curd, seaweed    – each   8.5

Mushroom toast, ricotta, egg yolk     – each   11

Salt and vinegar pork crackling    8

Spanner crab croquette, bisque, dill cream    – each 9

 

Smaller Dishes

Jerusalem artichoke, walnut, roast garlic custard  18

Ham hock, pickles, parsley sauce   19

Cured fish, lemon, chamomile, watercress   19

Pumpkin, walnut, nasturtium, kale   20

Kangaroo Tartare, Bresaola, cultured cream, saltbush   22

Whole BBQ Quail, beetroot, horseradish, grape  25

 

Larger Dishes

Slow roasted celeriac, mustard glaze, lemon yoghurt, almond    29

Snapper, mussel, pickled fennel    45

Roasted chicken, parsnip, shallot, tarragon   38

Grilled hanger steak, mushroom, silverbeet   40

\Half lamb shoulder (550g) on the bone with smoked eggplant   42

1kg Wagyu rib eye, spiced butter  120 (add truffle jus 140)

*Add fresh shaved truffle to your dishes     15

 

Additions

Sugarloaf cabbage, burnt cream, cured beef   13

Bitter leaf lemon, hazelnut, capers   13

Soft polenta, whey, broccoli   13

Olive oil potato gratin, capsicum aioli  13

 

To Finish

Mepunga Gruyere & black garlic toastie, quince   15

Dark chocolate pavé , peanut, thyme ice cream   15

Koji, green apple sorbet, puffed wild rice  15

Iso Bombe for 2 (Bombe Alaska, almond, meringue, brandy ice cream)   22

 

Chef’s selection tasting menu-

2 Waves ($50pp)

4 Waves ($80pp)

*2 waves only available Tuesday – Thursday