Intricate flavour infusions, fresh local ingredients…
Our premium Spring menu for 2015. Produce includes herbs from our garden and sustainably sourced ingredients from Mittagong mushrooms to grass-fed Upper Hunter beef. The creative vision and technical knowhow of our Executive Chef Cyril Miletto reflects our contemporary take on the beautiful food of Spring.
Food is art and we live to create.
This menu is a food journey with over 50 irresistible stops. From the poached king prawn and shaved fennel salad to the Hereford grass-fed eye fillet with roast spring vegetables to the pistachio cake with strawberry mousse and olive oil cream, sunny Sydney shines through.
You can find the Spring menu, here.
For catering enquiries or to learn more about our new Spring menu, please call (02) 8332 1000 or email firstname.lastname@example.org.