Indulge in this 5-course shared menu by culinary director Joel Bickford and head chef Brad Guest for $275 per person, including a glass of champagne on arrival.
Menu
- Oscietra Caviar, ebi prawn, agrodolce
- Spring Ridge Venison, toasted cream, buckwheat, cured egg
- K’Gari Spanner Crab, pencil leek, hazelnut, aged vermouth
- Heirloom Tomato, buffalo feta, spiced seed, basil
- Wagyu Bresaola, horseradish, melon, agretti
- Lobster Tortellini, saffron, sunrose, pomelo
- Tuna Cottoletta, cimi de rappe, bordelaise
- Rangers Valley MB5 Short Rib, cippolini, rye, sorrel
- Red Fire Lettuce, herbed salad cream, horseradish
- Roasted Potato, marjoram, fried garlic
- Strawberry, white chocolate, champagne, lime
- Petit four
*Menu subject to change due to seasonal availability
All guests receive complimentary access to the Official After Party at Sky Bar, featuring Sydney’s best DJs playing into the evening.
