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
- Scallop, desert lime, mojama
- Coal roasted beetroot, pistachio, wasabi
- Rocky Point Cobia, kohlrabi, white onion, horseradish
- Tortellini, lobster, saffron, sea vegetable
- Hapuka, smoked tomato, olive, perilla
- Wagyu beef, onion, grilled cress
- White peach, almond, elderflower, vanilla
*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.
