umami is described as the fifth taste (after sweet, sour, salty, and bitter). It's the essence of savouriness - that meaty, earthy, brothy richness you find in honey soy chicken, grilled mushroom, seared steaks, and miso soup

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The word and its concept were first coined in Japan, by a Japanese chemist named Kikunae Ikeda. He was attempting to find out what compounds were responsible for the unique taste of dashi stock – a Japanese staple. He discovered that glutamic acid is the key molecular compound that defines the rich miso flavour, and named the new taste umami (from the root word umai, which translates roughly to deliciousness).

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In this set menu banquet we’ll take you on a culinary tour of the fifth flavour, with four courses exploring the deep, rich, dark intensity of umami.

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69pp + bf

bookings essential!

add four paired drinks +35pp

from 6:30pm

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wednesday november 8th - book now

thursday november 9th - limited seats remaining! *

* if you would like to add someone to an existing table booking, we may be able to accommodate. please call us!

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menu

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sudachi ponzu, coal smoked king fish, avocado  

baby king oyster mushroom, pickled shiitake, cashew cream, chilli oil, olive crumb  

yuzu spritz - republic of fremantle yuzu-cello, sixes gin, thyme, yuzu soda

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wakame, scallops spaghetti, curry leaf, finger lime

leeuwin estate ‘art series’ sauvignon blanc, margaret river

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40 day dry aged striploin, pepper berry molasses, brown butter, tamari  

chilli vinegar fried sprouts

vallee du venom syrah, margaret river

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stracciatella pannacotta, sweet tomato, strawberry

sunnyboy - sixes vodka, coconut, passionfruit, vanilla

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^{* we are more than happy to accommodate vegetarians, vegans, pescatarians, and the allergic. please list any dietary requirements and preferences under ‘notes’ on the booking page. if you do not list dietary/allergy requirements, we may not be able to cater for them on the day of your booking!}

^{* all bookings are final and non-refundable. a 0.9% booking fee applies to all bookings.}

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