Dinner Menu

NIBBLY BITS

Think snacks something to calm that hunger, as you tuck into your dinner with us!

Crispy togarashi spiced Yukon gold cut fries
maldon sea salt . hickory smoked ketchup . white truffle mayo

10
Toasted warm olive oil drenched baguette (6)
white truffle labneh . crispy caper . roasted capsicum

11
Kapow cauliflower (4)
cashew . sweet soy + plum vinegar sambal . edamame swipe

14
Shrimp + chorizo croquettes (4)
Sriracha mayonnaise . pickled hot peppers

14
Salt + gochugaru humboldt squid (6)
nam pla prik dip . baby bok choy kimchi

16
Lamb keftedes 4
cumin + harrisa fused greek yoghurt . oven dried cherry tomatoes

16

Think like hot and cold appetizers ! every dish is designed to share among 2 to 4 guests with ease

Spiced roasted corn + coconut soup
split yellow peas squash . coconut cream . corn dumplings

11
Cryo watermelon + hickory smoked feta
candied maple pecans . grained mustard lemon balm

15
Pad Kee Mao “Drunken Noodles”
broad rice stick . gai lan . ginger . garlic. capsicum . sweet chilli paste

15
Sauteed choy sum + water chestnut
preserved salted black been . crispy chilli . ginger

15
St Albert tempura fried cheese curds
maple sriracha

18
Knife chopped ribeye tartare
triple crunch mustard . shallot . chive . lime . caper. crostini thins

22

Think like main course however there are no vegetables its all about protein, starch sauce and NeXT pickles.

Blackie’s crispy chicken
sambal + kecap manis tang . cashew crush . jasmine rice . cilantro

24
Pan seared Black cod
jasmine rice . green tomato + capsicum chow chow . lime balm

32
Ginger snap crusted crispy beef short rib
steamed fingerling . runny sunny egg . corn-kraut . Dijon redux

34
Confit of duck leg
white bean cassoulet . blackberry + ginger gastrique

34
Braised shank of lamb
cherry port reduction gastrique . goat cheese + D.S. bacon grits

34
Pan seared sea scallops 4
green pea . crumbled ‘nduja + caper butter

36
11oz fatty cap ribeye
bashed crisp fingerling potato . shallot . olive . demi-daise

43

9 dishes, presented over 5 waves, chef’s choice, 7 savory minimum guest count 2

4 dishes on one solid piece of wood from above, chef’s choice, minimum guest count 4