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