Melbourne Cup
Tuesday November 5th
Melbourne Cup
We’re fairly certain there’s no better place to Cup this year. Executive Chef Jed Gerrard & Head Chef Jun Hwang are serving up a five-course feast featuring our finest—Skull Island prawns, snapper, wagyu, duck fat potatoes, and, yes, Brie ice cream for dessert.
Bookings are limited, naturally.
Details are:
Time: 12.30pm
Lunch from: 1pm
5-course lunch plus glass of NV Louis Roederer champagne on arrival. $150pp.
*Please note, tables of 2 will be seated at the bar counter in the restaurant.
Ps. the Bar and outdoor terrace is open from 3pm for a drink and snack post race.
The WH.
Menu
Menu
Glass of NV Louis Roedereron arrival
Whole-wheat sourdough, fermentedhoney butter
Smoked eggplant dip, raw vegetables
Roasted chicken skin, liver mousse,persimmon, davidson plum
Cured pink snapper, carrot,peas, lemongrass
Skull island king prawns, sweetcorn, carnaroli rice, ice plant
Pardoo wagyu tri-tip (mbs7+),shishito peppers, black garlic
Duck fat potato, garlic, lemon, parsley
Spring greens, chilli, lemon,guanciale, parmesan
Adelaide hills brie ice cream,quince, sandalwood nut
150pp
*Please let us know of any dietaries when making your booking. Please note that limited dietaries will be catered for.
