The new menu reflects Chef Cary’s contemporary approach to brasserie dining – familiar foundations elevated through technique, seasonal ingredients and unexpected flavour combinations.
The new à la carte menu showcases fresh seafood, premium meats and seasonal produce through a selection of raw dishes, including Beef Tartare, Yellowfin Tuna Tataki, Seared Hamachi and Hokkaido Scallops. New house-made crumpets are topped with lobster, braised morels or Kristal caviar, while grilled sourdough flatbreads feature toppings such as local clams, Yunnan mushrooms and nduja with burrata.
From the grill, highlights include the 2GR Full Blood Australian Wagyu MB9+ T-Bone, Coal Roasted Hispi Cabbage and seasonal White Asparagus. Desserts such as tableside Baked Alaska, Chocolate Tart and Seasonal Fruit complete the menu, now available daily for lunch and dinner.