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.


Yellow beet tartare, preserved persimmon, vadouvan dressing, walnuts, curry espuma, hibiscus dust.
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Tom yum goong, hot + sour soup, prawns, lemongrass, lime leaf, chilli, enoki.
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Confit ocean trout, fennel dashi gel, pickled cucumber, spring onion, daikon cress, kombu crumble, trout rou.
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Baby octopus, avocado puree, torched baby corn, jalapeno mayonnaise, coriander, leche de tigre, kumera chips.
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Roast scallops, sweetcorn flan, green chilli mayonnaise, torched corn, mangetout, Geraldton wax vinaigrette.
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Crocodile pangsit, badjak creme, onion omelette, preserved daikon and paksoi shanghai.
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Indian fish cake, hari chutney, carrot salad, mint raita, baby onions, water cresson.
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Quail breast, pressed paksoi, glazed turnip cake, pickled chilli, fermented kumera sauce.
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Hispi cabbage, rendang, atjar, carrot + ginger compote, coconut cream, puffed rice wafer.
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Kangaroo, lasooni dal, baby carrot, summer pea bhaji, lentil wafer crumble, vindaloo sauce.
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Veal, tuna emulsion, broad beans, crisp capers, lovage oil, flat leaf parsley.
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Guinea fowl, beetroot marmalade, Jerusalem artichoke puree, bimi + zucchini, rosti, roast pancetta jus.
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Low and slow BBQ Black Angus short rib, choy sum roll, dutch carrot, crispy rice, cashews, smoked garlic jus.
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