A Chef Secrets Menu

The entrée list opens with Live Sydney Rock Oysters paired with finger lime and lemon myrtle, offering a distinctly fresh coastal taste. For something richer, the Buffalo Mozzarella comes layered with heirloom tomato and pesto, delivering a classic balance of creamy and herbal notes. The Wagyu Beef Tartare is another highlight, delicately seasoned and finished with pecorino romano and a touch of cumquat for brightness.

Moving into mains, the Bigoli Beef Cheek Ragu stands out with its deep, slow-cooked flavors that cling beautifully to the thick pasta strands. Seafood lovers will find satisfaction in the Tagliolini Pasta with prawn, courgettes, and bottarga, where the salty punch of cured fish roe elevates the dish. The Ravioli filled with pumpkin and ricotta is simple yet refined, enhanced by the aromatic presence of sage that ties everything together.

Desserts lean indulgent, starting with the Cream of Mascarpone Cheese Cake topped with berry compote, a creamy yet tangy finish. The Tiramisu Ice-Cream Sandwich with hazelnut offers a playful twist on tradition, blending texture with familiar coffee notes. For those who prefer something lighter but equally satisfying, the Affogato served with Walcher Amaretto creates a smooth, nutty finale that complements the entire dining experience.