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Starters:	razorfish, oyster emulsion, marigold (optional sturgeon caviar)
	romanesco, goats curd & preserved lemon tart
	grilled duck hearts, brown rice miso & osmanthus
	king prawn, xo, kohlrabi, seaweed & rice cracker
	crumbed anchovy olives
Course 1:	globe artichoke, mussels, braised pumpkin seeds & white pepper broth ��
Course 2:	steamed murray cod, bug roe emulsion, braised fennel & geraldton wax
Course 3:	southern calamari, jalapeno & herb sauce, lardo, ink vinaigrette
Course 4:	barbecued quail, charred eggplant, muntries, gooseberries & capers
Course 5:	quail leg lollipop, black garlic & blackberry
Course 6:	wagyu tri-tip, carrot & kelp, pickled wood-dear mushrooms
Course 7:	poached strawberries, egg white custard, macadamia, strawberry gum
Course 8:	caramelised pineapple & liquorice cheesecake
Course 9:	jerusalem artichoke ice cream, pickled prune, black sesame & milk crisp

Mad Hattter Scores

Overall	Food	Value	Ambiance	Cleanliness	Service
8.2	9.0	7.0	8.0	7.0	7.0

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Group Shot
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Restaurant
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Restaurant
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Menu
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Razorfish, oyster emulsion, marigold
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Razorfish, oyster emulsion, marigold with sturgeon caviar
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Lemon tart, grilled duck hearts, king prawn
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Crumbed anchovy olives
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Globe artichoke, mussels, braised pumpkin seeds & white pepper broth ��
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Steamed murray cod, bug roe emulsion, braised fennel & geraldton wax
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Bread with anchovy and chicken jus
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Southern calamari, jalapeno & herb sauce, lardo, ink vinaigrette
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Barbecued quail, charred eggplant, muntries, gooseberries & capers
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Quail leg lollipop, black garlic & blackberry
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Wagyu tri-tip, carrot & kelp, pickled wood-dear mushrooms
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Poached strawberries, egg white custard, macadamia, strawberry gum
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Caramelised pineapple & liquorice cheesecake
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Jerusalem artichoke ice cream, pickled prune, black sesame & milk crisp