Chef’s Menu
FROM JUNE 12
Chef Evan Bolling
CONSOMMÉ
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CANAPÉS | 20
PADDLEFISH, BUTTERMILK, PONZU
WAGYU TARTARE, TEA CURED QUAIL EGG, CELERIAC, NORI CONE
OSETTRA CAVIAR, TOGARASHI SHELL, GREEN GARLIC FUDGE
2022 JOHAN PET-NAT OF PINOT NOIR
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HALIBUT CRUDO | 22
BEET & CELERY PONZU, PRESERVED LEMON, RADISH,
BUTTERFLY PEA & SAKE GILE, PICKLED GREEN STRAWBERRY
2023 JOHAN SAVAGNIN
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BLUE PRAWN FRENCH TOAST | 20
YUZU CUSTARD, CHILI KRUNCH, MISO CARAMEL,
PARMESAN TUILE, CARPENTER HILL FROMAGE BLANC
2023 COWHORN ORANGE
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SLOW DUCK | 32
ELDER FLOWER GASTRIQUE, TENDER KALE, KOSHO
2021 JOHAN BLAUFRÄNKISCH
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WAGYU | 38
CKW XO, COVER GREENS, PRAWN-HEAD FUDGE,
TEMPURA FRIED ONION FLOWER
2022 COWHORN SYRAH
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YUZU SHERBET | 14
CRUMBLE, ELDERFLOWER MARSHMALLOW, BLACKBERRY CORDIAL
2022 JOHAN MURMURATION
MENU CHANGES CONSTANTLY
PREFERENCES & ALLERGIES
The chef will make every effort to accommodate protein preferences when noted at the time of booking.
The kitchen is unable to accommodate shellfish or celiac allergies.
