Starters
Seared Scallops
$18.00Cauliflower purée, brown butter, chive oil.
Chef's pick
Beef Tartare
$16.00Hand-cut beef, egg yolk, capers, sourdough crisp.
Main Courses
Roasted Seabass
$29.00Fennel, saffron beurre blanc, confit lemon.
Dry-Aged Sirloin
$34.0028-day dry-aged, roasted bone marrow, red wine jus.
Chef's pick
Desserts
Dark Chocolate Soufflé
$12.00Molten centre, gold leaf, vanilla anglaise.