The Sanderson Sydney

200-day grain-fed Wagyu Tomahawk (MB 7+) carved tableside, served with roasted bone marrow and truffle jus.

Locally sourced Sydney Rock Oysters baked with a garlic herb butter and parmesan crust.

Pan-seared Barramundi fillet with a native macadamia nut crust, served with lemon myrtle beurre blanc.

Crispy and fluffy potatoes roasted in duck fat with rosemary and sea salt.

A vibrant salad of local heirloom tomatoes, creamy burrata, fresh basil, and aged balsamic glaze.

Rich dark chocolate lava cake with a molten center, served with raspberry coulis and vanilla bean ice cream.