lunch menu


sourdough, baguette, parmesan dip, & sun-dried tomato butter 80

gilda (5pcs) – smoked sardine, charred artichoke, pickled guindilla pepper 85


diver bay scallops, bottarga butter, maitake mushrooms, yuzu   256

beet root carpaccio, feta cheese, celery seeds, rice crispies    135

hand-cut beef tartare, lemongrass, rice crisps, red curry espuma   168


potato gnocchi, browned butter & sage, pecorino spheres   148


broiled toothfish - ajo blanco, bell pepper coulis   338

sauteed tiger prawns, pernod, & cucumbers   360

wagyu hanger steak, potato pave, onion marmalade, morel sauce   355

chicken cordon bleu, potato salad with mustard and dill   228


peppered strawberries, vanilla cream  90

dark chocolate pot de crème   90

(menu is subject to change daily depending on availability of ingredients)