The Menu
Chef’s EXP.erience
A seasonal degustation of modern Australian courses — snacks, sea, fire, native produce and a sweet finale — served to twenty-eight guests a night.
The degustation — $190 per guest
The menu moves with the season and the Hunter’s producers, so no two months read the same. What never changes: every course is built at the pass in front of you, most touch the fire, and the kitchen narrates as it cooks. This is interactive dining — you are seated inside the service, not beside it.
Additions
2% credit card surcharge · 15% public holiday surcharge. Dietary requirements are welcomed with notice when booking.
