Sixpenny

Delicately sliced lacto-fermented pink turnip offering a crisp texture and tangy, refreshing flavor profile.

Fresh, crisp cucumber ribbons artfully paired with a rich, creamy, and nutty sunflower seed emulsion.

Crisp red radish slices served alongside tangy, expertly fermented white asparagus.

Charred fioretti broccoli complemented by a savory and complex fresh corn miso glaze.

Earth-roasted Jerusalem artichoke halves enhanced by a deep, umami-rich celeriac miso paste.

Savory smoked eel pancake accompanied by bright, aromatic saffron-pickled swede ribbons.

Crisp mini pastry tart shell filled with cured blue mackerel and piped with creamy oyster emulsion.

Fresh baby cucumber portions served with a rich, house-made, and nutty sunflower seed butter.

Savory spiced kangaroo meat presented in an artisan taco style, finished with sweet potato miso.

Umami-rich fermented koji tomato halves sprinkled with delicate purple society garlic flowers.

Blistered grilled corbaci pepper enhanced by a complex, aged 4-year-old sardine garum reduction.

Succulent foraged native sunrose leaves lightly dressed with a glossy roast chicken garum glaze.

Caramelized whole Barletta onion coated in a glossy, rich, and savory onion miso butter.

Golden savory pancake layered with delicate smoked eel flakes and pickled golden beetroot.

Warm, fluffy saltbush-infused pancake finished with a delicate snow of finely grated Manchego cheese.

Pristine raw slices of Rocky Point Cobia accompanied by fermented green tomato and toasted almond elements.

Delicately cured silver trevally draped over smooth avocado puree and tangy fermented nashi pear ribbons.

Sweet, lightly seared Shark Bay scallop served with a bright green fermented tomato reduction and toasted almond crumbs.

Juicy roasted quail halves resting on a bed of sweetcorn puree and smoky charred apple wedges.

Succulent Western Australian marron tail meat glistening with rich coral trout butter sauce.

Tender medium-rare aged lamb rump served next to silky smoked eggplant puree and tangy fermented milk.

Luxurious citrus-fed Wagyu beef rump cap served with crispy potatoes and a glossy, savory yeast sauce.

Tender farm-fresh Romarro zucchini laid across a vivid green herb puree and savory roast chicken reduction.

Exquisite W.A. marron served with vibrant red fermented capsicum emulsion and wilted sweet potato leaves.

Expertly seared Rangers Valley Wagyu beef rump cap served with crispy potatoes and umami yeast sauce.

Tender slices of premium Rangers Valley Wagyu beef paired with velvety cauliflower puree and peppery wasabina greens.

Delicate baby zucchini grilled to perfection, resting on bright green herb puree and comforting cabbage sauce.

Richly marbled Rangers Valley Wagyu rib cap served beside smooth cauliflower puree and fresh wasabina leaves.

Silky mead vinegar custard topped with vibrant frozen raspberries and crystal-clear strawberry consommé.

Creamy salted banana ice cream dusted with finely ground coffee and crunchy roasted hazelnut pieces.