on arrival
Howard Park "Jete"' NV,

Margaret River

torched Pemberton marron
avocado, brioche, serrano,

white gazpacho

smoked beetroot
goats cheese, bread shard,

beetroot vinaigrette

Stirling Ranges 500gm tomahawk
(to share)
samfina, rioja reduction, house salt

side of smoked pumpkin, black tahini yogurt, paprika

textures of chocolate


to finish tea and coffee

$120.00/ person

14+15 February | 6:00pm + 8:30pm

Dinner for my


Four-course set menu featuring seafood, protein and only the freshest produce, prepared on the Spanish woodfire grill by award-winning Chef Nic Trezise

click the image to book