no 92 chef ’s menu 89pp

scallops /curry leaf and piquín chilli brown butter, buckwheat  gf

snapper tostada / shoyu mayo, fermented chilli, shiso leaf  gf df (ve option)

pambazo / fermented potato, chorizo, crème fraîche, salsa verde

burrata / green beans, peas, Vietnamese mint  & focaccia

spaghetti / fennel & pork sausage, radicchio   (gf option) (ve option)

brussels sprouts / macadamia cream, furikake, kombu  ve gf df

sirloin steak / copper tree farm 36 month, dry age, spring onion and black garlic jus

dessert Chef’s selection