As this is a seasonal menu and due to my constant creation of new foods, this is a sample of some of the food you may devour throughout your dining experience.
Avocado, lemon myrtle, honeydew, apple, lemon verbena, olive oil
Corn roti, native oregano, kefir butter, wild garlic, burnt onion, salt bush and desert lime
Sweet and sour sponge, beetroot, spinach, butterfly pea tea, raw mango vinaigrette and coconut milk kefir
Khandavi (AKA Pasta not Pasta)
Besan ribbons, lemongrass and red chili oil, Thai basil and coriander root oil, spiced coconut milk and garlic flowers
Tubers cooked with tumeric, ginger and garlic in paperbark. Davidsons plum chutney, cucumber and fingerlime pickle, fermented red chilies and garlic chutney and deep fried bajra.
Granita and Annin
Passion fruit, almond, quandong
Deep fried milk batter, cardamon, pistachios, amaretto, almond and caramelised figs
Custard apple Kulfi, riberries, strawberry gum
Salted cookies with macadamia nuts and mountain pepper
River Mint and ginger water Keffir
Redback Ginger, cinnamon myrtle and Tasmanian leatherwood honey
Kashmiri Noon Chai
$100.00 per person