Australian Gin dinner

Join us for a contemporary Australian tasting menu inspired by native ingredients, playful local flavours and the stories that shape modern Australian dining.

Across five courses, expect bright citrus, smoke, texture and rich winter flavours — from beetroot-cured Tasmanian salmon to kangaroo loin with pepperberry jus, alongside a few unexpected moments along the way.

Thoughtfully designed as a progressive tasting journey rather than a traditional entrée-and-main format, this is an evening celebrating Australian flavour in all its bold, creative and slightly nostalgic forms.

Menu

BEETROOT-CURED TASMANIAN SALMON - Charred orange, pickled fennel, Davidson plum, dill emulsion

Manly Spirits Lilly Pilly Pink Gin (NSW)

ROASTED CELERIAC VELOUTÉ - Burnt butter, wattleseed, crispy saltbush

Forty Spotted Bush Honey Gin (TAS)

PEPPERBERRY KANGAROO LOIN - Smoked cauliflower purée, cavolo nero, Tasmania pepperberry jus

Beachtree Distillery Koala Gin (NSW)

BARRAMUNDI - Split lemon myrtle beurre blanc, samphire, saffron potatoes

Unexpected Guest Young Tom’s Gin (NSW)

WATTLESEED COFFEE CREAM - Australian whisky caramel, toasted macadamia, smoked salt

Dasher + Fisher Raspberry Gin (TAS)