BEA CHEFS MENU

CHEFS MENU

 

Good for groups and great for the indecisive. Let our Exec Chef Tom Haynes, take you on a journey with a menu filled with the best of BEA.

TO SHARE

 

Bread, butter
Vanella burrata, zucchini, pine nut 
Bonito cured salmon, green shallot, roe 
Heirloom tomato salad, basil vinaigrette 
Kingfish crudo, rhubarb, mountain pepper
Quail and mushroom terrine, fruit chutney, sourdough

 

Smoked rainbow trout, caper, burnt butter 
Scotch fillet, grass fed, watercress sauce     
Butterleaf salad, chives, chardonnay dressing 
Crispy chips, smoked celery salt, house ketchup

 

Caramelised white chocolate, macadamia, vanilla 
Burnt fig, maple, coconut 

 

OPTIONAL ADD ONS

 

Sydney Rock oysters + 5.5ea
Grilled tiger prawns, lemon, dill + 14ea

 

$85 per person
Minimum 4 pax

 


We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.