Razor Clams, Broad Beans, Puffed Rice 

and Roasted Garlic Cream 


Crispy Pig’s Ears, Szechuan Salt 

and Caper Aioli


Ahi Tuna, Mango and Ginger Poke


Honeycomb Pork Dumplings 

and Sesame-Soy Sauce


Smoked Trout Dip, Corn Tortillas 

with Toasted Bread


Hudson’s Tuna Tartar, 

Crunchy Quinoa and Chilli


Triple A Salad with Avocado, 

Apple, Almond, Bacon


Chargrilled Tiger Prawns, 

Orecchiette Pasta, 

Olive and Chili Butter


Sweet Soy Duck, Potato Mash 

and Balsamic Reduction 


Chef David’s Roasted Chicken, 

Organic Potato and Bacon


Rib Eye, Asparagus & Mushroom Cream 

with Shiraz Reduction


Lamb Shank, Carrots and Vegetables 


Grouper, Basil Cream 

and Mixed Mushrooms


Chargrilled Broccolini, Sauce Gribiche 

and Salted Egg Yolk


Roasted Carrots, Ricotta

and Almonds


Oyster Mushrooms and Asparagus

with Sherry and Cream


Spring Onion, Sesame,

Tomatoes and Japanese Dressing 





Cheesecake, Lemon, Tofu 

and Fresh Meringue


Snickers Bar, Peanut Butter, Salted Caramel 

and Roasted Hazelnut


White Chocolate Panna Cotta, Raspberries

and Pistachio Sponge


Poached Apple, Brown Butter and

Caramelised Puff


Vanilla & Walnut  ‘Mille Full’ Cinnamon,

Donut Ice Cream 

 © 2019 by Else Perspective, a creative and  hospitality arm of Arcc.