26/10/2026
Chamelaucium Uncinatum 🌸 South Australian Squid | Bottarga | Geraldton Wax
Part of our Spring dining experience, this dish brings together tender SA squid blanched in dashi with fresh native citrus flavours of Geraldton Wax, lemon balm and lemon myrtle.
Finished with finely grated bottarga for umami punch and marigold from our kitchen garden, this plate sings the seasons flavours, best enjoyed with a glass of Sparkling Pinot Noir Chardonnay grown on our estate.