In February, we handed the rooftop garden harvest over to the chefs. With every plate contributing to fundraising for Sea Forest, the intention was clear: to celebrate good food for a good cause.
By late summer the garden had given us vine leaves, marigolds, grapes, betel, and salad greens. Each chef from the precinct – Lobby Bar, sAme sAme, Biànca, Hellenika and SK Steak & Oyster – took inspiration from the garden and shaped a course around it. They sourced beef and dairy exclusively from cattle raised on Sea Forest asparagopsis seaweed.
The sommeliers at Cru Bar + Cellar expertly paired their way through each dish. No easy feat for a menu created from cuisines from all over the world.
Tasting Notes & Menu
DRINKS ON ARRIVAL
Range ‘Echoes’ Lager
Newstead, QLD
Cloudy Bay Pelorus Brut, NV
Marlborough, NZ
Starward ‘New Old Fashioned
Melbourne, VIC
FIRST COURSE | LOBBY BAR
Passionfruit Marigold Cured Salmon with Cucumber, Yarrow, Shoyu
paired with
Shaw + Smith Sauvignon Blanc, 2025
Adelaide Hills, SA
Generous fruit in the form of pink grapefruit, fresh lime and citrus blossom.
Long and textural palate with a refreshing, piquant twist.
Second Course | sAme sAme
Betel Leaf from the rooftop with Prawn, Lemongrass, Coconut, Chilli
paired with
NOW. Nicole Oatley Wines Chenin Blanc, 2024
Swan Valley, WA
Layered, with interplay of stone fruit and citrus with floral nuances.
Third Course | Biànca
Whipped Ricotta, Peas, Lemon with Focaccia
paired with
Studio by Mirval Rosé, 2024
Provence, France
Small red fruit and cherry blossom.
Lively and bright, racy notes of blood orange and redcurrant with a mineral structure.
Fourth Course | Hellenika
Dolmades with Wagyu beef, Rooftop Vine Leaves, Avgolemono
paired with
Thymiopoulos Young Vines Xinomavro, 2023
Macedonia, Greece
Red cherry, tomato skins, rose petals and subtle spice.
Savoury palate, bright acid, earthy notes of dried herbs.
Fifth Course | SK Steak & Oyster
Rare Beef Tenderloin with Mustard Vinaigrette, Rooftop Leaf Salad
paired with
NOW. Nicole Oatley Wines Cabernet Franc, 2023
Margaret River, WA
Bright and vibrant. Juicy dark fruits, violet and laurel.
Dessert | Lobby Bar
Grape Bomb. Rooftop Grapes With Passionfruit Marigold Espuma
Cheese | Cru Bar + Cellar
Fruit & Nut Brioche, Plum, Cheddar
paired with
Vasse Felix Cane Cut Semillon, 2024
Margaret River, WA
Passionfruit and mango, leading to lemon sorbet, vanilla and pineapple
Shop the wines from the evening online at Cru Bar + Cellar.
