TAVERNA

creme fraiche and espelette

stracciatella and lemon

beurre blanc, parsley and garlic

fried broccolini and horseradish

with maple dressing

with basil cake

vanilla custard and spring fruits

creme fraiche and espelette

stracciatella and lemon

beurre blanc, parsley and garlic

fried broccolini and horseradish

with maple dressing

with basil cake

vanilla custard and spring fruits

burratina, blood orange, hibiscus vinaigrette and buckwheat

walnut emulsion and parmesan

olasagasti anchovies and anchovy meringue

crème fraîche, bottarga, espelette and herring roe

gremolata and red mojo (add $8)

potato galette

Jerusalem artichokes, white wine and parsley

sauce vierge, yellow beans, broad beans and black olive

corn, farro, Madeira sauce

with okra and pickled kohlrabi

eggplant, yoghurt and dijon mustard (add $10)

for 2 served tableside (add $15 per person)

add $10

Sydney rock, NSW

with goat curd

Zucchini flower stuffed with goat curd and carrot purée

Olagasti anchovies and anchovy meringue. Suggested Pairing: 2016 Melon de Bourgogne, Château du Cléray Muscadet de Sèvre et Maine Sur Lie, France

Crème fraîche and bottarga, espelette and herring roe. Suggested Pairing: 2016 Gruner Veltiner, Weingut R Pfaffl Von Haus, Austria

Thin ravioli of turnip, chives and sweet and sour dressing. Suggested Pairing: 2012 Verdecchio, Tralivio Satrtarelli, Italy

Perfect egg, asparagus and crumb. Suggested Pairing: 2015 Viognier, Domaine Gérard, Condrieu, France

Sauce vierge, yellow beans, broad beans and black olive. Suggested Pairing: 2016 Pinot Nioir, Domaine Simah Beauregard, Tasmainia

Eggplant, yoghurt and dijon mustard. Suggested Pairing: 2011 Monastrell/Cabernet Sauvignon, Sierra Salinas Puerto, Spain

Suggested Pairing: 2012 Semillon, Château Roumieu-Lacoste Sauternes, France

creme fraiche and espelette

stracciatella and lemon

beurre blanc, parsley and garlic

fried broccolini and horseradish

with maple dressing

with basil cake

vanilla custard and spring fruits

burratina, blood orange, hibiscus vinaigrette and buckwheat

walnut emulsion and parmesan

olasagasti anchovies and anchovy meringue

crème fraîche, bottarga, espelette and herring roe

gremolata and red mojo (add $8)

potato galette

Jerusalem artichokes, white wine and parsley

sauce vierge, yellow beans, broad beans and black olive

corn, farro, Madeira sauce

with okra and pickled kohlrabi

eggplant, yoghurt and dijon mustard (add $10)

for 2 served tableside (add $15 per person)

add $10

Sydney rock, NSW

with goat curd

Zucchini flower stuffed with goat curd and carrot purée

Olagasti anchovies and anchovy meringue. Suggested Pairing: 2016 Melon de Bourgogne, Château du Cléray Muscadet de Sèvre et Maine Sur Lie, France

Crème fraîche and bottarga, espelette and herring roe. Suggested Pairing: 2016 Gruner Veltiner, Weingut R&A Pfaffl Von Haus, Austria

Thin ravioli of turnip, chives and sweet and sour dressing. Suggested Pairing: 2012 Verdecchio, Tralivio Satrtarelli, Italy

Perfect egg, asparagus and crumb. Suggested Pairing: 2015 Viognier, Domaine Gérard, Condrieu, France

Sauce vierge, yellow beans, broad beans and black olive. Suggested Pairing: 2016 Pinot Nioir, Domaine Simah Beauregard, Tasmainia

Eggplant, yoghurt and dijon mustard. Suggested Pairing: 2011 Monastrell/Cabernet Sauvignon, Sierra Salinas Puerto, Spain

Suggested Pairing: 2012 Semillon, Château Roumieu-Lacoste Sauternes, France