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.


Schrimp poached + torched, tomato water, pickled ginger, compressed watermelon, matcha mayo, pea sprouts, pepitas (v*).
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Barramundi fillet, boemboe bali, peanut creme, coconut gel, silver onions, ramanas, kroepoek crumbs.
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Scallops, paksoy, tauge, dressed rice stick, coriander, lemongrass wafer, tom ka kai.
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Grilled pulpo, bulgogi glaze, aubergine paste, Korean daikon, green onion, kimchi vinaigrette, toasted sesame.
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Grilled eringi mushroom, fava bean + salted lemon cremeux, garden peas, prosciutto dressing, beetroot toffee (v*).
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Baked lacquered eggplant, carrot, radish, shizo, Japanese vinaigrette, crispy shallot rings, XO sauce (v*).
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Duck fillet, pointed cabbage, onion marmalade, creamed kumera, amandes potato, sour cherry sauce.
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Quail breast, honey + sumac glaze, grilled fennel puree, pearl barley, orange blossom vinaigrette, fennel crisp (v*).
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Kangaroo, tofu, candied chili, preserved cucumber, kai lan, yam, yellow curry sauce.
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Black Angus steak, green lentil salad, pea bhaji, chickpea panisse, kerala sauce (v*).
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(v* vegetarian adjustments are possible)
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