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.


Poached shrimps, fermented apple puree, pressed apple jus, pickled celeriac, lovage oil, puffed millet (v*).
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Scallops, paprika fume glaze, saffron mayonaise, puffed paella, creamed solar root, chicken skin wafer (v*).
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Barramundi fillet, swede puree, lemongrass + rutabaga marmalade, Geraldton wax carrots, sweet + sour tamarind gel, tom ka sauce (v*).
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Cuttlefish "paper", shaved salsify, smoked potato foam, potato croutons, nori powder, sepia ink + bergamot vinaigrette.
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Ocean trout mi-cuit, kipper mayonnaise, lemon gel, crispy skin, charred little gem, gherkin dressing, roasted hemp seeds.
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Wasabi panna cotta, brassica creme, fried Brussel sprouts, sprout leaves, banana + chilli compote, kaffir lime dressing (v*).

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Ostrich steak tartare, soy bean chili paste, fermented shiitake creme, puffed garlic emulsion, Jerusalem srtichoke chips, garden cress.
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Iberico pluma, sesame lacquer, kimchi paste, doenjang emulsion, perilla oil, purple mizuna, crisp shallots, preserved nashi pear (v*).
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Kangaroo, chicory, walnut ketchup, black trumput mushroom, celeriac creme, dauphine potato, mustard leaf, bordelaise sauce (v*)
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Black Angus steak, water chestnuts, paksoi shanghai, enokitake, misosuke, rice cake, creamy Xo sauce (v*)
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(v* vegetarian adjustments are possible)
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