MENU
AVAILABLE 26 MAY - 17 JUNE
Our menu has been specially curated to focus on a sustainable and zero-waste approach, with our beverage team and kitchen team working closely together to use off-cuts and trimmings from their dishes and drinks and turning them into star ingredients.
COCKTAILS
Sunset
Bacardi White rum, mandarin skin syrup, mandarin whey, lime 23
Hummingbird
Patrón blanco, passionfruit, pineapple sage syrup, shiso liqueur, lime and yuzu blend 23
SNACKS
Pacific oysters
Persimmon vinaigrette 7.5
Duck spring rolls
Mandarin sweet and sour sauce 16