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 14,00 euro per dish. We recommend 3 or 4 dishes.


Globe artichoke tartare, charred pepper gel, polenta crisp, bergamot emulsion, praline, coffee + sunflower sauce (v*).
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Mackerel, boemboe Bali, green beans, ramanas, ketjang pedis, coconut coriander creme, button mushrooms, ketjap vinaigrette.
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Wild red scampi, Geraldton wax infused tapioca, corinader sponge, pickled young klapper, tom yum, crisp oyster mushroom (v*).
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Barramundi fillet, sweet basil emulsion, torched cucumber, bok choi, leek curls, palm sugar + chili + lime dressing, yam wafer (v*).
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Poulpo, aerated potato + pimento ahumado creme, garlic cremeux, green mignonette, parsley vinaigrette, squid ink tuile.
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Lamb tenderloin, fava bean + sheep yoghurt labneh, spring peas, broad beans, seaweed dressing, Anna potatoes, minted lamb jus.
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Saltbush smoked duck, red cabbage relish, Spanish onion, jalapeno + apple paste, malted apple reduction, wattle seed jus (v*).
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Kangaroo fillet, smoked beetroot puree, fermented baby carrot, padron pangrattato, caper vinaigrette, baby kale (v*).
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Short rib, sweet corn tamale, baby corn, fried onions, cilantro oil, chili + lime peanut crunch, ancho mole, puffed quinoa (v*).
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BBQ Black Angus steak, sour wombok, preserved celeriac, babay vegetable, Dauphine potato, roast yeast jus (v*).
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(v* vegetarian adjustments are possible)
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