Over a multi-course tasting menu, experience Chef Peter Gunn’s confident and creative representation of Australian dining. Each dish is informed by the land and waters around us, taking ingredients at their peak and elevating flavour through skilful preparation and a considered understanding of contemporary cooking.
The Twelve.
The Twelve. $260pp
A 12 dish menu, served over multiple courses.
Sample Menu:
Mayura Station 9+ Wagyu Tartare & Oscietra Caviar
Roast Bone Marrow
Cream of Celeriac Soup, Warm Egg Yolk & Black Truffle
Flaxseed Sourdough w. Wild Thyme Honey Butter
Tempura King George Whiting in Shiitake Mushroom Broth
Nori Marinated Scallop & Shiitake Dumpling
Grilled Junee Gold Lamb Loin, Pickled Garlic
Asparagus Cream & Wild Garlic Flower Salad
Confit Lamb Neck, Grilled Spring Garlic Dressing
Duck Liver Parfait Tart, Plum Jelly
Green Apple Tart, Yoghurt Ice Cream & Strawberry Gum Oil
Dark Chocolate & Mandarin Cake, Bergamot & Caramel
Sweet Milk Brandy Snap
The Six.
The Six. $165pp
A 6 dish menu, served over multiple courses.
Sample menu:
Vinegar Cured Mackerel, Nduja & Avocado Oil Dressing
Cream of Celeriac Soup, Warm Egg Yolk & Rosemary Oil
Flaxseed Sourdough w. Wild Thyme Honey Butter
Tempura King George Whiting in Shiitake Mushroom Broth
Slow Cooked Junee Gold Lamb Neck, Pickled Garlic
Asparagus Cream & Wild Garlic Flower Salad
Duck Liver Parfait Tart, Plum Jelly
Green Apple Tart, Yoghurt Ice Cream & Strawberry Gum Oil
The Three.
The Three. $95pp
A 3 courses menu that changes regularly.
Sample Menu:
Flaxseed Sourdough w. Wild Thyme Honey Butter
Vinegar Cured Mackerel, Nduja & Avocado Oil Dressing
Slow Cooked Junee Gold Lamb Neck, Pickled Garlic
Green Apple Tart, Yoghurt Ice Cream & Strawberry Gum Oil
The Bar also welcomes diners for steak on Wednesday evenings, Roast on Sundays and regular Martini nights.
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