Tasting 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. We recommend 3 or 4 dishes.


Miso cured smoked seabream, kombu, takawan, katsuobushi emulsion, roast shimeji, puffed rice wafer, furikake.
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Globe artichoke, strawberry sofrito, burrata, green asparagus, calendula flower, oregana oil.
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Crisp barramundi, pickled cucumber, scallion, coriander, montou, ginger soy dressing.
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Laksa, coconut, cabbage, rice sticks, prawns, tauge, fried onion.
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Scallops, butternut creme, Pata Negra, preserved pumpkin, Manzanilla sherry-orange vinaigrette.
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Crocodile, spicey mango glaze, wasabi cabbage, spring onion, bell pepper, pandan rice.
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Sweetcorn "rib", green chilli, smoked butter, lime leaf corn puree, bell pepper relsih, corn cake (v*).
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Potato beignets, onion ash, charred scallions, roast eggplant, carrot top salsa verde, romeso (v*).
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Kangaroo, rose pilau, okra, eggplant chutney, honey saffron foam, massaman curry.
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Low and slow BBQ Black Angus short rib, choy sum roll, dutch carrot, crispy rice, cashews, smoked garlic
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