MENU
Our menu brings together Italian foundations, Asian influence and modern Australian produce. Familiar at first glance, with just enough intrigue to keep things interesting.
Our menu offers several ways to experience Bottarga:
À la Carte, for those who prefer to curate their own journey, or choose from the Chef’s Selection Feed Me menu or the Tasting Experience
Chef's Selection | 99pp
A generous feed-me style featuring 6-8 of our favourite dishes, designed for sharing
Tasting Experience | 175pp
A composed progression of flavours, each revealing a distinct expression
Caviar
served with condiments for 2 people
Sturia (FRA) Aikka Baerii 30g | 99
early maturing • clean • delicate • lightly buttery
Kaviari (FRA) Baeri Royal 30g | 111
traditional • nutty • complex • creamy finish
Kaviari (FRA) Transmontanus 50g | 129
late marturing • rich mouthfeel • briny • silky
Kaviari (FRA) Oscietra Prestige 30g | 150
rare maturity • buttery • nutty • lingering umami
+ shot of Stoli Elit Ultra Premium Vodka | 17
+ NV Ruinart Brut | 52
Bread
Potato Bread | 11
Beurre D'lsigny AOP or Olasagasti Cantabrian Anchovies muscatel & lemon herbs butter +4
Snack & Nibble
Wild NZ King Salmon | 11.5
avocado / roe / seaweed / fingerlime (2 pcs)
QLD Prawn "Tod Mun" Sandwich | 11.5
Davidson plum / warrigal greens / prawn mayo
Mushroom Arancini | 7
truffle sauce / porcini dust
'Money Bag' Cotechino | 9
bean vermicelli / white fungus / ponzu (2 pcs)
Peking Duck Cigar | 8
foie gras snow / chives / hoisin / cucumber
Wagyu Croquette | 11
potato / smoked scamorza / gochujang
Wagyu Bresaola | 9.5
buckwheat polenta / onion jam / chevre
Entree
WA Scallops | 32
coconut & citrus leche / desert lime / karasumi
Burrata | 29
baba ghanoush / green tomatoes / pane guttiau
Beef Tartare | 30
chiodini / duck yolk / nest of threads
Braised Wagyu | 33
muscatel / pine nuts / celeriac / chocolate jus
Vitello Tonnato | 30
veal/ tuna mayo / pepperberries grissini / saltbush oil
Culurgiones | 31
QLD prawn / lemon myrtle curry / crayfish oil / abalone essence / sea grapes
Outback 'Plin' Agnolotti | 31
rabbit, wild boar, wallaby, emu & NT crocodile / butter & sage / parmigiano reggiano
Main
Hazeldene Chicken Ballotine | 45
parsnip puree / baby carrots / puffed quinoa / jus
Heard Island - Glacier 51 Toothfish | 69
herb pesto / native citruses / macadamia / lemon aspen beurre blanc
MB 8-9 Wagyu Eye Fillet | 71
onion jam / jus / native rub / cafe'de Paris
Pithivier | 42
autumn mushrooms / taleggio / cavolo nero / tapenade sauce
Pasta & Risotto
Trottole | 42
chorizo / guanciale / nduja / caramelised onion / sardinian peccorino
Radiatori | 43
kangaroo bolognese / native muntries / asian chimichurri / aged soy
Tajarin | 49
QLD Moreton Bay Bugs / crustaceous sauce / warrigal greens / pangrattato
Risotto | 44
saffron / beef cheek / red wine / acid butter
+Add House-made Unique Chilli +2
Sides
Rocket & Radicchio | 14
nashi / walnuts / parmesan / anise myrtle balsamic
Hand-cut Chips | 13
aioli & furikake
Brussel Sprouts | 15
fermented honey / sriracha / garlic / sour cream
Mac and Cheese | 17
miso bechamel / charred scamorza / tofu / Szechuan spice
Dessert
Cremoso | 25
Manuka honey / butterscotch / raspberry / bee pollen
Fruit | 21
yuzu / peaches / coconut / fingerlime / prickly pears
Choux Au Craquelin | 26
wild figs compote / gorgonzola cream / PX / ganache
Chocolate Torte | 25
bunya bunya nut & vegemite namelaka / fried koji
Affogato Bottarga | 19
espresso / wattleseeds / 'Noisetto' / biscoff gelato
Affogato Classico | 17
espresso / vanilla / Frangelico or Sambuca