MENUS

 

All of our menus are incredibly seasonal, utilising what we have grown on our farm Honeysuckle Hill as well as other premium regional produce.
We offer a variety of different options including a 5 or 9 course degustation, as well as a canape menu.
The following should be viewed as sample menus.
We are able to cater to all dietary requirements providing we have advance notice. 

degustations

Kohaku (short menu) 95pp Kyara (long menu) 155pp

Beverages to compliment this menu have been carefully considered to add an extra dimension to each course.

Kohaku Matches 70 Kyara Matches 105
Or including a glass of Louis Roederer ‘Brut Premier’ NV Champagne to begin
Kohaku Matches 95 Kyara Matches 130

Pescatarian, vegetarian and no seafood menus are available on request.

Omakase (Sample Menu)

Tsukidashi A selection of six seasonal amuse

Sashimi (Kyara menu)
Our fish is line caught, sustainable and local, delivered to the jetty in front of the restaurant. 
We prepare a seasonal sashimi dish based on what has arrived from our fisherman and present it with complementary flavours 

Saien
Spring’s harvest of young peas, gobo, miso garlic, honeysuckle hill shoots, herbs and flowers, tonyu cream
and salted plum dressing, tonburi land caviar

Tempura Yukke
Tartare of local reef fish and daikon radish, macadamia smoked and cured local cod roe custard,
tempura of Honeysuckle Hill herbs and leaves

Nigiri (Kyara menu)
A selection of three seasonal and ike jime prepared nigiri sushi served with fresh Tasmanian shima wasabi

Tsukune
(Kyara menu)
Bincho-tan charcoal roasted Kilkivan free range heritage pork and shiso tsukune, duck egg jam, roasted local squid tare

Shika
Fair Game wild shot venison, cumquat, kombu and sansho pepper, gokokumai five grain rice zou sui, kokoro

Yukimi (Kyara menu)
Snow is falling - seasonal fruit nerikiri

Amai
Single origin dark chocolate sorbet, black kinako milk gelee, sake poached and dried cherry, four year old barrel aged ogasawara mirin, organic cacao nib, praline

We now offer our guests the chance to preorder additional luxury menu items at the time of booking. Should you be interested in preordering the following, please call us to arrange.

Kaki (optional course – 10pp)
Pacific oysters, shiso & Okinawa black sugar vinegar dressing, heirloom cucumber or tempura with nori salt

Jyo Nigiri (optional course - 20pp)
An additional jyo nigiri piece.  A limited number are available each evening. Springs nigiri is:
MSC certified Mooloolaba tuna, sesame nikiri, quail yolk, redgum smoked salt

Ise Ebi  (pre order only - 185 per cray)
We offer an option of finishing with a course of Queensland painted cray. It may only be ordered in advance at the time of booking. A limited number are available each evening. The approximate size of each crayfish is 1.5 kg and is served as:
Bincho-tan roasted whole Queensland painted cray tail, ‘okonomiyaki’ pancake, lobster coral sauce and condiments, lobster head miso soup

Mo Niku (optional course 49pp)
Mayura Station 500 day grain fed, score 7+ rib eye cut, full blood wagyu, Kin Kin bloodwood
fermented honey tare, wagyu fat roasted shallot, smoked daikon and almond, marrow and tempura onion

canapes

As with all of our menus, the canape menu is incredibly seasonal, utilising what we have grown on our farm Honeysuckle Hill as well as other premium regional produce.  The menu includes both warm and cold canapés as well as a selection of small bowl food. If you wish, the evening can conclude with a selection of dessert canapés. A full selection of our options is available on request and we are happy to work with you to create a package perfect for your guests.


A four hour stand up event incorporating either 16 canapés,  or 8 canapés  and three small bowl foods is $120 per guest.  

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