amaroo
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- Joined
- Sep 22, 2011
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This was our chocolate looking steak, I took a photo of the menu - it was nectarine, white nectarine but I was sure it wasn't guava! Custard Apple sounds interesting. Glad to see new items on the menu - we weren't sure how often is changed. We would go back, we both agreed but for a totally different meal not for a different seasons take on the same meal (if you know what I mean).
That definitely looks more like a dessert than the current offering. I know what you mean with the menu - I would want a major change before returning...here is the current menu.
TASTING MENU
- Saltwater poached quail, takuan pickles, fermented shiitake, salted egg yolk, smoked parsnip, kailan blossoms
- Congee of Northern Australian mud crab, fresh palm heart, egg yolk emulsion
- XO Sea five sea textures
- Black pudding walnut floss, brioche cream, green walnuts, raw mushrooms
- Roasted Tasmanian trumpeter, native coastal greens, hatsuka radish, smoked oyster crackling
- Roasted grass fed pure Angus, mushrooms, grains, miso, eggplant
- Custard apple snow egg
- Chocolate, almond, muscatel, oloroso caramel
- Coffee, Tea & Quay Petits Fours