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
Raw kingfish, rhubarb, mountain pepper
Vanella burrata, grilled zucchini, pine nut, mint
Heirloom tomato salad, basil vinaigrette
Steak tartare, artichoke, quail egg, potato crisps
Tasmanian Charred octopus, nduja vinaigrette
Smoked rainbow trout, caper, burnt butter
Scotch fillet, grass fed 300g
Butterleaf salad, chive, chardonnay dressing
Crispy chips, smoked celery salt
Valrhona chocolate cake, hazelnuts

 

OPTIONAL ADD ONS

 

Sydney Rock oysters + 5.5ea
Pacific oysters, lemon + 5.5ea

 

$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.