Five Weeks of Favourites

With winter just around the corner, we’re turning to dishes that are warming and generous. For the next five weeks we’re bringing you our favourite large-format additions — each one built for gathering around the table with family or friends.

We're kicking it off on Friday 23 May with a wok-tossed Queensland mud crab showered in shansho pepper, followed by aromatic steamed coral trout, and a sticky glazed duck breast ready to be folded into pillowy bread. Plus, our sommeliers are pulling some exceptional magnums from the cellar to drink alongside. 

They’re indulgent, seasonal and strictly limited — round up some friends and settle in. 

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WEEK ONE
WHOLE MUD CRAB WITH SHANSHO PEPPER & FRIED SCALLION BUNS
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WEEK TWO
STEAMED CORAL TROUT, GINGER, SPRING ONION, AGED SOY
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WEEK THREE & FOUR
GLAZED AYLESBURY DUCK BREAST, PLUM HOISIN WITH STEAMED BREAD & RADISHES
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WEEK FIVE
JACKS CREEK WAGYU BEEF RIB BO SSAM WITH PICKLES, HOUSE KIMCHI, CHILLI DIPPING SAUCE
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