Join chef Brad Farmerie this March for a one-of-a-kind gastronomic journey, as he reintroduces the forgotten bits by use of flavor and technique in an exciting 5-course experience. To make the offerings even sweeter, we are curating a special selection of bevvies to complement each course - some uber tasty wines from California’s Scholium Project and Australia’s iconic Torbreck (among others) - a selection of beers from New Zealand’s 8 Wired Brewing Co., and a custom designed Absolut Elyx cocktail to kick off the journey.

WHEN: MARCH 7TH - 31ST ONLY

GAME, GUTS AND OFF CUTS 5-COURSE TASTING MENU ($75/person)

[available nightly in addition to our regular a la carte menu]

THE STARTING LINE-UP

1
Chicken liver crème caramel with
maple roasted grapes and crispy bacon
2
Kangaroo carpaccio with a salad of
salsify, artichoke and wild mushrooms
3
Spicy tripe stew with a runny duck egg
and grilled bread
OR
Grilled Waygu beef tongue with orange braised fennel,
sundried tomatoes, dukkah and pita bread puree
4
Optional supplement course ($15)
Seared foie gras with black pudding waffle
and spicy poached pear
5
Goat three ways
6
Mascarpone mousse with almond crumble
and blood orange sorbet

*supplemental beverage journey available upon request (+$50)

LIMITED AVAILABILITY! The GAME, GUTS AND OFF CUTS menu is available on a first-come first-serve basis, and is subject to sell out daily.