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Oysters
SYDNEY ROCK
Creamy, rich and minerally with a pop of natural saltinessCOFFIN BAY
Boasting a beautifully firm texture, these oysters are famous for their sweetnessTASMANIAN
Equal parts savoury and sweet and renowned for their natural herbal notesToppings
Select up to four per eventMIGNONETTE
Finely minced shallots cured in Barossa Valley red wine vinegar
NDUJA & PARSLEY BUTTER
Spiced Italian pork, whipped with local artisan butter, grilled fresh to orderQUANDONG MARMALADE
Australian native peach stewed down to create a sticky, sweet and sour toppingGIANT STEPS VERMOUTH, CARAMEL LEMON TWIST
Zesty and botanical vermouth, with a bitter sweet caramel lemon twistSMOKED WHISKEY
Cold smoked whiskey with Canadian maple vinaigretteKILPATRICK
Zesty and umani dressing with a hint of spice, topped with crispy prosciutto ROCKAFELLA
Creamed baby spinach, pernod and panko crumbs, grilled live to orderLIME CAVIAR VINAIGRETTE
Native Australian finger limes, native lime juice and extra virgin olive oilYARRA VALLEY CAVAIR x FOUR PILLARS BLOODY SHIRAZ GIN
Ruby stained salmon roe caviar with notes of citrus and juniper with a salty pop FOUR PILLARS GIN & TONIC, PICKLED CUCUMBER
Herbaceous gin mixed with cold pressed cucumber and herbs topped with picked cucumberBLOODY MARY
Belvedere vodka with cold pressed Italian tomatoes seasoned with citrus and spicesWASABI TEMPURA
Lightly battered crispy tempura oysters, aioli, chilli jam and zesty lime oilSLOW ROASTED BONE MARROW
Caramelised roasted bone marrow whipped with local artisan butter and chopped parsley, grilled fresh to orderCaviar
Served natural, on house buckwheat blinis or as bumps served with ice-cold Belvedere Vodka CAVIAR GIAVERI BELUGA
Smooth and firm in texture, boasting a earthy buttery flavour with a mild salty overtoneCAVIAR GIAVERI OSETRA
This roe features a creamy, nutty rich flavour that melts on the tongue CAVIAR GIAVERI WHITE STURGEON
Creamy and earthy with subtle flavours of crisp seawaterYARRA VALLEY SALMON ROE CAVIAR
Vibrant orange gems, delicate in texture and pack a big salty punchYARRA VALLEY X FOUR PILLARS BLOODY SHIRAZ GIN
Ruby stained salmon roe caviar with notes of citrus and juniper with a subtle briny finishCanapés
BUCKWHEAT BLINI
Créme Fraîche topped with Yarra Valley Salmon Roe Caviar or Osietra CaviarLINE CAUGHT SNAPPER KOKODA
Lime cured snapper, tomato, Spanish onion, coriander, coconutSPANNER CRAB CROUQUETTES
Celeriac remoulade, French mustard, dill YELLOWFIN TUNA CRUDO
Créme Fraîche, basil oil, crispy shallotsCARAMELIZED SCALLOPS
Prosciutto crumb, smoked potato aioli, herb oilYELLOWFIN TUNA TOSTADA
Wasabi aioli, toasted coconutPOACHED SPANNER CRAB REMOULADE
Mini crumpet, dill aioli HOUSE TARAMASALATA
Triple cooked potato fondant, Yarra Valley salmon roe caviarBEETROOT CURED SALMON
Crispy Agria potato latke, dill cream MINI MUSSEL FRITTER
Fresh white bread, confit garlic aioli, house chilli jamSalmon crudo
House smoked trout pate
Whole poached Spencer Bay king prawns
Freshly shucked Sydney Rock and Pacific Tasmanian oysters
Diamond Bay clams marinated in salsa verde
Handcut tartare sauce
House chilli oil
Mignonette
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