Executive Chef Simon Evans and the talented Bangalay Dining team have curated a new 5-course tasting menu. The set course menu features native ingredients, local produce and inventive food preparation techniques to offer Bangalay Dining guests a memorable dining experience.
It is preferred that dietary requirements are noted when the booking is made.
The tasting menu is available on Saturday evenings only.
Mushroom parfait | pickled golden enoki | fingerlime
Duck rillette | sourdough | guindilla peppers | radish
‘Sou East’ line caught blue mackerel | blood orange | salsa agresto | sumac
Beef short rib | artichoke & peppercorn sauce | broccoli leaf
Rolled wattle seed cake | gin | coffee | chantilly