Culinary dishes

Next to our 5-course Southern Cross Experience Menu we also have an ever changing a la carte menu offering “in between” size portioning for a set of 12,5 euro per dish. You can create your own 3,4,5 or 6 course menu!


Tom yum goong, hot + sour soup, prawns, lemongrass, lime leaf, chilli, enoki.
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Barramundi fillet, mushroom soy bouillon, edamame beans, spring onions, shiitake, tofu creme, cashew nuts.
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Baby octopus, avocado puree, torched baby corn, jalapeno mayonnaise, coriander, leche de tigre, kumera chips.
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Indian fish cake, hari chutney, carrot salad, mint raita, baby onions, water cresson.
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Artichoke, popped tomato, zucchini, spring pea, fennel, pine nuts and tomato water (v).
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Green asparagus, smoked egg yolk, parmesan espuma, lovage oil, potato + onion croutons, summer truffle (v*).
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Crocodile pangsit, badjak creme, onion omelette, preserved daikon and paksoi shanghai.
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Pork belly, yellow curry paste, holy basil gel, puffed rice, passionfruit sauce, radish cress.
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Guinea fowl, beetroot marmalade, Jerusalem artichoke puree, bimi + zucchini, rosti, roast pancetta jus.
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Black Angus steak, choy sum roll, dutch carrot, ponzu ginger gel, cabbage, crispy sushi, roasted garlic and sake jus.
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For the sweet tooth 10 euro

Rolled pavlova, yoghurt cream, blue berry, kiwi and mascarpone sorbet.
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Mango bavarois, mango coriander gel, coconut meringues, lemongrass anglaise, kaffir lime ice cream.
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Dark chocolate brownie, milk chocolate ganache, white chocolate cremeux, cocoa shards, salted caramel ice cream.
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Iced coffee, caramel syrup, vanilla ice cream, Chantilly cream, shaved chocolate, brandy snaps.
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Cheese, cow milk, goat milk, sheep milk, chutney, fruit bread.
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(v*) possible vegetarian option
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