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Oysters Tataki Entrée Main Sides Dessert Our Philosophy OUR PHILOSOPHY MAIN We represent the very best of Wagyu and Black Angus Barramundi, prawn tomato velouté, nori mash, zucchini beef raised by the best Australian producers. They may flower stuffed with prawn mousse 45 be fed on pasture, ration or a combination of both to create a variety of flavour profiles and textures. To Miso pork belly ssam, fermented garlic shoot, apple kimchi, determine where to find the best example of each we heirloom lettuce, ssamjang sauce 42 take into consideration the environmental aspects best suited to each variety. For example, pasture fed beef Beefsteak tomato, Burrata cheese, olive soil, basil pesto, must be fed on green pastures otherwise the farmer tomato vinegar 38 needs to supplement their feed with silage. For the purest example of pasture fed beef we source from Tasmania where there is high rainfall and always lush green pastures. SIDES Onion rings & rosemary salt 10 Hand cut steak chips 10 OYSTERS Potato mash 10 Freshly shucked to order & selected daily Miso glazed pumpkin, pepita, spring onion 12 Natural oysters & cabernet sauvignon sorbet 5 ea Fried broccoli, nuoc cham, fried garlic 10 Smoked pancetta vinaigrette, compressed green melon (min 3) 5.5 ea Cherry tomato, peanut, tamarind and palm sugar dressing 14 Kumato gazpacho, garlic crouton, micro basil (min 3) 5.5 ea Baby cos lettuce, signature dressing & French shallot 14 Smashed cucumber salad, pickled red onion, toasted sesame seeds 10 TATAKI Stir fried greens – Gai lan, broccolini & snow peas 10 Served with pickled vegetables, Ginger, ponzu broth & fresh Tasmanian wasabi Sher full blood wagyu rump cap 9 25 Sher F1 wagyu tenderloin 7 25 DESSERT Hiramasa kingfish 22 Brown butter cheesecake, almond crumb, passionfruit gel, mango sorbet 20 Hervey Bay scallops 20 Summer berries, balsamic glaze, pistachio crumb, hibiscus granita 20 Dark chocolate mousse, coconut praline, cherry sorbet, ENTRÉE coconut ice cream 20 Heirloom tomato, ricotta, Kombu broth, 20 Fior de latte parfait, tomato gel, basil syrup, garlic flower tomato sorbet, crocanté 20 Steak tartare, Bolognese sauce, parmesan, grilled sourdough 24 Artisan & farmhouse cheese Ham hock terrine, honey mustard glaze, cherries, Delice de Bourgogne – Burgundy, France (Cows) 14 house made brioche 22 Quickes Clothbound Cheddar – England (Cows) 14 Confit salmon, smoked crème fraiche, horseradish, salmon roe 27 Roquefort – France (Sheep) 14 Kingfish ceviche, green tomato, tiger’s milk, 3 Cheeses 38 plantain chips 27 SIGNATURE DEGUSTATION GRAIN FED WAGYU Itoham Sankyo Full Blood Wagyu – Kobe District, Japan For the ultimate Steer dining experience enjoy a Porterhouse A5 150g 195 progressive menu of carefully prepared seasonal Sher Full Blood Wagyu – Ballan, VIC produce exploring different flavours, ingredients and cooking techniques designed by our kitchen team. Porterhouse 9 300g 139 Scotch Fillet 9 330g 153 Rump Cap 9 300g 89 5 Courses 119 per person (5 courses) Sher F1 Wagyu – Ballan, VIC Matching wine 75 per person Rib Eye 8 1.1kg 214 Delmonico 8 600g 142 Scotch Fillet 8 300g 89 7 Courses 159 per person (7 courses) Tenderloin 7 (Eye Fillet) 250g 89 Matching wine 95 per person Rost Biff 7 250g 59 Menu to be enjoyed by the whole table only Cohuna F1 Wagyu – VIC Maximum of 8 guests Split Rib 7 580g 128 Scotch Fillet 7 (30 days dry aged) 300g 89 Porterhouse 8 (30 days dry aged) 300g 99 * Dishes only included in 7 Course option GRAIN FED BLACK ANGUS Amuse bouche John Dee Diamond Black Angus – QLD Sher F1 wagyu tenderloin tataki, Porterhouse 7 300g 64 ginger, ponzu broth Scotch Fillet 7 300g 64 Heirloom tomato, ricotta, Kombu broth, garlic flower PASTURE FED BLACK ANGUS Kingfish ceviche, green tomato, tiger’s milk, plantain Cape Grim Black Angus – Northern Tasmania chips * Split Rib 2 550g 84 Porterhouse 2 250g 42 Confit salmon, smoked crème fraiche, horseradish, Scotch Fillet 2 250g 45 salmon roe SAUCE Miso pork belly ssam, fermented garlic shoot, apple kimchi, heirloom lettuce, ssamjang sauce * Fresh Tasmanian Wasabi with soy sauce & pickled ginger F1 wagyu, baba ganoush, cherry tomatoes, red wine jus Red Wine Jus Palate cleanser Béarnaise Dark chocolate mousse, coconut praline, cherry sorbet, coconut ice cream Pepper Petit four Mushroom Horseradish cream 5 each .
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