Rock oyster verjus nuoc cham “mignonette”, pink pepper — 8ea min order 2

Marinated ALTO olives — 8

Baguette basket cultured butter, caper salt — 8

Scallop cru coconut, lime, cucumber and vadouvan — 20 2pc

Prawn and scallop hashbrown “toast” sesame, caviar — 32 2pc

Grilled wagyu skewer black garlic, seaweed persillade — 18

Fried kimchi and gruyère “mac + cheese” — 20

Roasted pear jamon, brie, walnut aigre doux — 24

Kingfish cru yuzu kosho crème, pêche, tarragon — 35

Vanella burrata plums, witlof, almond — 29

Smoked bone marrow crisp potato, mustard — 40

Tortelli vert pumpkin, mimolette, beurre noisette, zucchini — 35

Ricotta gnocchi duck “cassoulet”, charcuterie XO, orange — 36

Tagliatelle spanner crab “bouillabaisse”, clams, mussels, tomato — 59

Angel hair spaghetti pistachio, anchovy, breadcrumbs — 34

Deluxe wagyu burger martinez sauce, gruyère, maple bacon — 35

Roast cauliflower ravigote dressing, seeds, tofu cream — 42

Barramundi mussels, roasted garlic velouté, white bean — 45

Bangalow pork belly braised puy lentils, celeriac — 60

Pasture fed scotch fillet 250g beef fat vinaigrette, watercress — 54

Crossbred wagyu flank 400g MBS5 bone marrow butter — 82

Green beans pine nuts, miso, lemon — 14

Shoe string fries herb de Provence salt — 14

Organic leaves radishes, shallot, chardonnay vinegar — 12

Honeydew melon cucumber, sheep’s yogurt, sherry, shiso — 16

A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more. 15% surcharge applies to all bills on Public Holidays.