MENU
OYSTERS - 4 each
salted grape, watermelon snow, finger lime // cucumber, coriander, eschalot salsa // natural, black salt, lemon
ENTREE
molasses glazed pork belly, queen scallop, charred corn, pernod, puffed ancient grain 26
native pepper venison pastrami, joadja gin compressed cumquats, quinoa, pine needle oil, roquette emulsion 28
balsamic octopus, chorizo, kipfler, kale, cauliflower, sea spray 24
kingfish ceviche, pickled zucchini, watermelon gel, edamame, coconut, oyster cream 25
black tortellini, pumpkin, goats cheese, pea garden 24
MAIN
lavender smoked duck breast, pressed leg, beets, rhubarb, potato gratin, cardamom - 35
saltbush lamb rump, ramson salsa, black garlic gel, charred eschalot, crumble - 37
wagu striploin, leek, potato fondant, bourbon gel, carrot textures - 42
sous vide cobia, butter poached crayfish spring greens, lemon gel, mint oil, butter milk - 39
harissa cauliflower, sautéed chard, roasted chickpea, pomegranate, black tahini – 30
sides – 10
eden phoenix tempura onion rings, basil aioli
pommes frites, rosemary, sage & lemon salt
eschalot garden salad, verjuice, walnut oil
DESSERT - 16
pistachio soufflé, pine nut biscotti, cherry sorbet, coconut bavarios
mocha tart, cumquat sorbet, crème fraiche
lemon curd tart, meringue, rosemary & vodka sorbet
white chocolate mousse, berries, chocolate soil, verbena ice cream,
cheese plate - 32
eschalot experience 8 course – 110
matching wines - 165
eschalot experience 5 course – 75
matching wines - 115
Quick lunch menu available thursday and friday - 2 courses & a glass of wine for $45
