Once a month, we invite you to an intimate and immersive dining experience: the Chef’s Table. This is more than dinner—it’s a shared journey of flavour, spontaneity, and conversation. The evening is built on connection—between guests, with the chef, and through the food itself.

*Note: The listed price is the complete price with the applicable taxes and gratuity included. Menu subject to change without notice

✷ Menu for Sep 25 ✷

One Seating | 6pm | Limited to 10 spots

Trio of Oceania

Pacific prawn crudo atop toasted brioche, finished with sweet chili jam, finger lime, and fresh herbs. Char-grilled halloumi with citrus, toasted macadamia, and island-inspired accompaniments. Ahi tuna poke with avocado, cucumber, sesame, soy, and crispy wonton.

Wine Pairing: Sparkling Wine

Burrata & Australian Harvest

Creamy burrata with roasted heritage beets, watermelon radish, toasted macadamias, native bush honey, and finger lime, served with warm brioche, avocado-lime spread, and delicate Vegemite butter.

Wine Pairing: Pinot Gris

Maui Short Rib

Slow-braised beef short rib glazed with a rich reduction, inspired by the smoky flavours of the Hawaiian Islands.

Wine Pairing: Pinot Noir

Pacific Mahi-Mahi

Pan-seared mahi-mahi with coconut-lime velouté, vibrant mango salsa, toasted macadamia crumble, and finger lime.

Wine Pairing: Sauvignon Blanc

Southern Highlands Lamb

Herb-crusted lamb rack, rosemary jus, and golden kumara rösti. New Zealand's celebrated lamb paired with its beloved sweet potato, creating a dish of warmth and refinement.

Wine Pairing: Syrah

Pavlova of the Pacific

Classic pavlova topped with fresh kiwi, coconut cream, and macadamia crumble. A fitting finale inspired by one of Oceania's most beloved desserts—light, tropical, and unmistakably regional.

Wine Pairing: Ice Wine

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