• Valid for two adults (18+)
• 12-course ‘Native Australia’ degustation dinner at NEL Restaurant
• Glass of prosecco per person on arrival
• Venue: 75 Wentworth Avenue, Sydney, New South Wales 2000
• Available:
  • Tuesday – Thursday: Sittings at 5.30pm and 8pm
  • Friday: Sittings at 5.30pm and 8.15pm
• Bookings available from 14 January 2025
• Bookings valid to 13 June 2025

Sample Menu Highlights:

• Bush Tomato & Vegemite Sandwich
• Native Curry Crab
• Pyengana Tart
• Pepperberry & Coffee Kangaroo
• Davidson Plum Lamington

*Please note, menu names are conceptual. Menu items are a sample only and subject to change.

• Valid for one adult (18+)
• Five-course signature tasting menu at O Bar and Dining
• Signature cocktail on arrival
• Guaranteed window table
• Available every day: Sittings from 5pm–8pm (last booking)
• Bookings valid to 30 April 2025

Sample Menu Highlights:

• For the Table: Handmade caponata bread with cultured coppertree farm salted butter
• Course One: Scorched sashimi kingfish with smoked dashi tofu, pickled celery, apple & elderflower ponzu
• Course Two: Caramelised miso scallops with red miso marmalade, fragrant red rice, carrot ‘popcorn’ & shoots
• Course Three: Baked murray cod and spanner crab royale with organic grilled zucchini, society garlic, scallop & herb sauce
• Course Four: Black opal beef rib & loin MS 6+ with claypot braise & black salt brine, roasted cauliflower verde, smoked soubise
• Course Five: New season mango, lime and coconut pudding with mango & passionfruit salad, coconut sorbet, sponge & snow

*Menu is subject to change. Images and descriptions are provided as examples only

• Valid for two, four or six people as selected
• Five-course degustation lunch or dinner at chef-hatted Cottage Point Inn
• Eight-course degustation available for an additional A$45 per person, payable directly to Cottage Point Inn
• Matched wines available for A$95 per person (five courses) OR A$125 per person (eight courses) (must be 18+ for alcohol consumption)
• Available hours:
  • Lunch: Monday, Thursday & Friday: Sittings from 12pm–3pm
  • Dinner: Friday & Saturday: Sittings from 6.30pm–9pm
• Bookings available FROM 1 February 2025
• Bookings valid to 30 April 2025

Five-Course Degustation Sample Menu Highlights

• Course One: Handpicked Spencer Gulf blue swimmer crab, finger lime, smoked caviar, wattleseed brioche
• Course Two: Seared Abrolhos Island scallops, pencil leeks, kombu butter, onion dashi, green onion oil
• Course Three: Condabilla Murray cod, new season asparagus, pickled white strawberries, hazelnut, lemon myrtle
• Course Four: Diamantina 1824 Wagyu, smoked Dutch cream, anise myrtle carrots, mountain pepper jus
• Course Five: Native lemon Aspen cheesecake, Mandarin dark chocolate, lemon Balm

Eight-Course Degustation Additional Menu Highlights

• Course Two: Paperbark smoked kangaroo tataki, tarragon emulsion, wild rice, oxalis
• Course Four: Fremantle Octopus, Cipollini onions, sugarplum tomatoes, nduja, seaweed cracker
• Course Seven: Pecora dairy Jamberoo blue, pickled pear, candied walnuts, Davidson plum

*Menu is seasonal and changes daily. Images and descriptions are provided as examples only

• Valid for two adults (18+)
• Four-course French dining experience per person at Le Petit Chef
• Choice of one side to share
• One bottle of Perrier Jouet Grand Brut champagne to share
• Available hours:
  • Tuesday — Thursday: Sittings at 5.30pm–7.30pm (last booking)
  • Friday & Saturday: Sittings at 11.30am–12.30pm OR 5.30pm–7.30pm (last booking)

Sample Menu Highlights

• Course One:
  • Chestnut and Jerusalem artichoke veloute
• Course Two (choose one per person):
  • Snails with persillade butter
  • Asparagus salad, blood orange gel and citrus dressing
  • Bluefin tuna belly and avocado tartare
• Course Three (choose one per person):
  • Duck breast a l’orange, baby carrot and truffle pomme purée
  • Ratatouille served with panisse
  • Steamed cod rolled in a cabbage leaf, cod mousseline and lemon beurre blanc
• Course Four (choose one per person):
  • Dark Weiss Couverture chocolate whipped ganache, thyme-infused salted caramel and cocoa crumble
  • Creme brulee, peanut butter whiskey
  • Apple tarte tatin
  • French cheese selection
• Sides (choose one to share):
  • Persillade butter green beans
  • Roasted duck fat potatoes
  • Confit leek, thyme, olive oil and chilli

*Menu is subject to change. Images and descriptions are provided as examples only