One evening. Five courses. A glass with every plate. Chef Praneel Singh's Girmitya degustation traces the Indian-Australian story across our menu — zucchini-flower pakora, Mooloolaba prawn tartare, besan-dusted Blue Eye Cod, a saffron-and-coconut bouillabaisse with West Australian langoustine, and a warm three-milk Samai to finish. Every plate paired with a wine from our cellar — almost all from the Canberra District. Vegetarian and vegan options at every course. $138 per person. Bookings via the link in our bio. AMUSE-BOUCHE Zucchini Flower "Pakora" Dippers [V, NF, VGO] Rustic tomato & date chutney, hot honey, grated paneer Paired with Sapling Yard Entrechat — Tumbarumba, NSW FIRST COURSE Mooloolaba Prawn Tartare [P, GF, DF, NF] Traditional accoutrement, GF cassava crackers, coconut, lime zest, quail egg yolk, confetti coriander Paired with Sapling Yard Riesling — Lake George, NSW — or — Sweetcorn, Onion & Warrigal Bhajia [V, VG, DF, NF] Girmit-style fritters, cold cucumber relish, burnt lemon Paired with Poachers Pantry Fumé Blanc — Springrange, NSW SECOND COURSE Blue Eye Cod [P, GF, DF, NF] Girmit-style; turmeric, tamarind, ginger, besan-dusted, fennel & chilli jam, burnt lemon Paired with Lark Hill Grüner Veltliner — Bungendore, NSW — or — Khichdi [V, GF, NF] Traditional porridge of lentils & rice, gruyère, house carrot achaar, cherry tomatoes, pickled eschallot, crispy curry leaf, pecorino romano Paired with Sapling Yard Four Pinots — Tumbarumba, NSW THIRD COURSE GF bread available upon request Girmitya Bouillabaisse [P, DF, NF, GFO] Saffron, coconut, Kinkawooka mussels, Western Australian wild-caught langoustine Paired with Sapling Yard Rosé Sur Lie — Tumbarumba, NSW — or — Finger Potato, Eggplant & Chickpea [V, VG, GF, DF, NF] Fondant kipfler potatoes, crispy tempura eggplant, spice-tempered braised eggplant gravy, slow-cooked chickpeas, coriander Paired with Sapling Yard Gamay — Tumbarumba, NSW FOURTH COURSE — DESSERT & CHEESE Samai [V] Girmitya three-milk warm dessert, house-ghee-toasted broken vermicelli, Australian Jersey cow milk, condensed & evaporated milk, cloves, star anise, cinnamon, cardamom, saffron, pistachio Paired with Mount Majura Remi — Majura, ACT (late-harvest dessert wine) — or — Valdivieso Spanish Sheep's Milk [V, GF, NF] Layered with fresh black truffles, quince paste, muscatels, GF crispbreads Paired with Surveyor's Hill Touriga — Wallaroo, NSW (fortified) Allergy & Dietary Legend [V] Vegetarian · [VG] Vegan · [P] Pescatarian · [GF] Gluten-Free · [DF] Dairy-Free · [NF] Nut-Free · (GFO) Gluten-Free option available · (VGO) Vegan option available The kitchen accommodates allergy and dietary requirements with notice.