WEEKDAY LUNCH MENU

Monday to Friday à la Carte 

Starters

Winter Salad with Mandarin & Cheddar Custard 32

Zucchini Tart with Hummus, Feta, Curry & Almonds 34

Abrolhos Island Scallops with Parmesan Gnocchi, Hot & Sour Sauce 38

Blue Fin Tuna, Brioche, Faux Gras & Pork Crackling 46

Pork Wonton with Pumpkin Dashi & Globe Artichoke 38

Lolligo Squid & Stinging Nettle Risotto 38

Stir Fried Marron with Salted Duck Egg 86

Main Course

Lion’s Mane Dosa with Vadouvan 48

Grilled Snowy River Trout, Cultured Cream & Horseradish 56

Steamed Hapuka, Fish Milk, Sorrel & Fermented Potatoes 58

Roast Lamb Saddle with Onions, Wakame & Pickled Radish 59

Dry Aged Duck, Smoked Plum Sauce & Baby Corn 64

Slow Braised Short Rib with Javanese Pepper, Truffle & Celeriac 68

7+ Wagyu Rib Eye on the Bone 500g with Shiitake & Sunchokes 170

Dessert

Murray Bridge Cheddar $25
Persimmon and pepper berry

Profiteroles $24
Coffee and lemon myrtle

Quince Tart $24
Clotted cream

Single Origin Chocolate Tart $26
Poached cumquats

Sauternes Custard $26
Osmanthus crostoli

Frozen Orange Curd $18
Sherbet

St Agnes and Blue Mountains Honey Canelé $12 each

WEEKEND LUNCH MENU

Saturday & Sunday Lunch
Three Course à la Carte $160
Includes bread & cultured butter, and seasonal side.

Starters

Winter Salad with Mandarin & Cheddar Custard

Zucchini Tart with Hummus, Feta, Curry & Almonds

Abrolhos Island Scallops with Parmesan Gnocchi, Hot & Sour Sauce

Blue Fin Tuna, Brioche, Faux Gras & Pork Crackling

Pork Wonton with Pumpkin Dashi & Globe Artichoke

Lolligo Squid & Stinging Nettle Risotto

Stir Fried Marron with Salted Duck Egg

Main Course

Lion’s Mane Dosa with Vadouvan

Grilled Snowy River Trout, Cultured Cream & Horseradish

Steamed Hapuka, Fish Milk, Sorrel & Fermented Potatoes

Roast Lamb Saddle with Onions, Wakame & Pickled Radish

Dry Aged Duck, Smoked Plum Sauce & Baby Corn

Slow Braised Short Rib with Javanese Pepper, Truffle & Celeriac

7+ Wagyu Rib Eye on the Bone 500g with Shiitake & Sunchokes +110

Dessert

Murray Bridge Cheddar
Persimmon and pepper berry

Profiteroles
Coffee and lemon myrtle

Quince Tart
Clotted cream

Single Origin Chocolate Tart
Poached cumquats

Sauternes Custard
Osmanthus crostoli

Frozen Orange Curd
Sherbet

St Agnes and Blue Mountains Honey Canelé

DINNR MENU

Monday – Thursday Dinner
Three Course à la Carte $160
Includes bread and cultured butter, and a seasonal side

Friday – Sunday Dinner
Three Course à la Carte $190
Includes bread and cultured butter, and a seasonal side

Starters

Winter Salad with Mandarin & Cheddar Custard

Zucchini Tart with Hummus, Feta, Curry & Almonds

Abrolhos Island Scallops with Parmesan Gnocchi, Hot & Sour Sauce

Blue Fin Tuna, Brioche, Faux Gras & Pork Crackling

Pork Wonton with Pumpkin Dashi & Globe Artichoke

Lolligo Squid & Stinging Nettle Risotto

Stir Fried Marron with Salted Duck Egg

Main Course

Lion’s Mane Dosa with Vadouvan

Grilled Snowy River Trout, Cultured Cream & Horseradish

Steamed Hapuka, Fish Milk, Sorrel & Fermented Potatoes

Roast Lamb Saddle with Onions, Wakame & Pickled Radish

Dry Aged Duck, Smoked Plum Sauce & Baby Corn

Slow Braised Short Rib with Javanese Pepper, Truffle & Celeriac

7+ Wagyu Rib Eye on the Bone 500g with Shiitake & Sunchokes +110

Dessert

Murray Bridge Cheddar
Persimmon and pepper berry

Profiteroles
Coffee and lemon myrtle

Quince Tart
Clotted cream

Single Origin Chocolate Tart
Poached cumquats

Sauternes Custard
Osmanthus crostoli

Frozen Orange Curd
Sherbet

St Agnes and Blue Mountains Honey Canelé

Tasting Menu

Tasting menu $230

Oyster with Grilled Sea Foam

Stir Fried Beetroot with Hot Bean Paste and Caviar +$35

Goat Cheese Anolini and Pumpkin Dashi

Steamed Bass Grouper
Fish milk, sorrel and fermented potatoes

Dry Aged, Lacquered Wollemi Duck
Smoked plum and baby corn

Salad of Winter Greens

Murray Bridge Cheddar
Persimmon and pepper berry

Single Origin Chocolate Ganache
Poached cumquats

Wine & Beverage list

Infinity by Mark Best’s beverage menu is a celebration of exclusively Australian craftsmanship, showcasing the depth and diversity of the nation’s wine, spirits, and non-alcoholic creations. Curated to highlight both iconic producers and emerging innovators, every pour reflects the unique terroirs, climates, and creativity of Australia. It’s a journey through the country’s most exciting vineyards and distilleries, served with the same precision and passion as the cuisine.

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