Starters
Perfect to begin your journeyGolden & ruby beets, blood orange segments, candied walnuts, goat cheese, honey-thyme vinaigrette.
Creamy Pugliese burrata, vine-ripened heirlooms, basil oil, aged balsamic, sea salt flakes.
Wild-caught prawns cured in lime & habanero, avocado mousse, corn crisp, cilantro microgreens.
Tempura-battered, served with lemon aioli & smoked paprika dust.
Mains
The heart of the experiencePacific salmon with rosemary-thyme crust, wild rice, roasted seasonal vegetables, lemon butter sauce.
12oz dry-aged prime cut, charcoal-herb butter, charred broccolini, truffle pomme purée.
Arborio rice, wild forest mushrooms, black truffle oil, aged parmesan, micro herbs.
Free-range chicken breast, crushed tomato sauce, melted mozzarella, house-made pasta, basil pesto.
24hr white miso marinade, bok choy, ginger-scallion broth, sesame tuile, scallion oil.
Slow-braised for 8 hours, red wine reduction, pearl onions, carrots, crusty sourdough.
Sides
Elevate your plateHand-cut russet, double-fried, black truffle oil, parmesan, rosemary salt.
Oven-roasted baby potatoes, roasted garlic, fresh thyme, olive oil finish.
Fire-kissed spears, lemon zest, flaky sea salt, extra virgin olive oil.
Desserts
Sweet endings & signature creationsEspresso-soaked ladyfingers, mascarpone cream, Valrhona cocoa dust, amaretto glaze.
Molten center, salted caramel swirl, vanilla bean ice cream, cocoa nib tuile.
Silky vanilla bean custard, fresh compote, honey drizzle, crushed pistachios.
Local & imported selection, fig jam, candied walnuts, grilled sourdough crisps.
Drinks & Cocktails
Curated pairings & house creationsBourbon, maple syrup, Angostura bitters, applewood smoke, orange peel.
House red blend, brandy, orange liqueur, fresh citrus, cinnamon, sparkling finish.
Vodka, fresh lemon, lavender syrup, triple sec, egg white foam.
Local craft beers, house-made sodas, fresh cold-press juices, premium teas & coffees.