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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 blinis & condiments for 2 people
Kaviari (FRA) Baeri Royal 30g | 111
early maturing • clean • delicate • lightly buttery
Giaveri (ITA) White Sturgeon Deluxe 30g | 145
late maturing • rich mouthfeel • briny • silky
Kaviari (FRA) Oscietra Prestige 30g | 150
rare maturity • buttery • nutty • lingering umami
Kaviari (FRA) Kristal 50g | 179
traditional • nutty • complex • creamy finish
+ shot of Stoli Elit Ultra Premium Vodka | 17
+ NV Ruinart Brut | 52
Bread
Potato Bread | 11
Beurre D'lsigny AOP or Acetaia San Giacomo Balsamic butter +3
Snack & Nibble
Wild NZ King Salmon (I) | 12
avocado / herring roe / seaweed / fingerlime (2 pcs)
QLD Prawn "Tod Mun" Sandwich (A) | 11.5
Davidson plum / warrigal greens / prawn mayo
Mushroom Arancini | 7.5
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 | 11.5
buckwheat polenta / onion jam / chevre
Entree
WA Scallops (A) | 33
coconut & citrus leche / desert lime / whipped bottarga
Burrata | 29
baba ghanoush / caperberries / green tomato
Wagyu Tartare | 31
chiodini / duck yolk / nest of threads
Wagyu Tonnato | 30
girello / tuna mayo (A) / baby peppers / saltbush
Triplo Raviolo (A) | 33
barramundi tortello / flathead wonton / prawn culurgiones / sea grapes / kombu sauce
Main
Hazeldene Chicken Ballotine | 45
parsnip / honey carrots / quinoa / jus
Heard Island - Glacier 51 Toothfish (A) | 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
leek / taleggio / shiitake / cavolo nero / miso cauliflower puree
Pasta & Risotto
Trottole | 42
chorizo / guanciale / nduja / taggiasca olives / caramelised onion / stracciatella
Radiatori | 43
lamb neck / native muntries / peas / white wine / smoked salted ricotta
Tajarin (A) | 49
QLD Moreton Bay Bugs / crustaceous sauce / warrigal greens / pangrattato
Risotto | 44
saffron / braised wagyu / red wine / acid butter
Agnolotti Del Plin | 42
stinging nettle, buffalo ricotta & potato / sweet tomato salsa / zucchini / habanero essence
+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 / creme fraiche
Mac and Cheese | 17
miso bechamel / charred scamorza / tofu / Szechuan spice
Dessert
Cremoso | 25
Manuka honey / butterscotch / strawberries / bee pollen
Fruit | 21
yuzu / peach jam / coconut / fingerlime / mango
Choux Au Craquelin | 26
vanilla Ittalian custard / orange compote / PX / ganache
Chocolate Torte | 25
bunya bunya nut & vegemite namelaka
Affogato Bottarga | 19
espresso / wattleseeds / 'Noisetto' / biscoff gelato
Affogato Classico | 17
espresso / vanilla / Frangelico or Sambuca