Tasting Menu — Sydney R3

An exclusive 7-course tasting with emphasis on Australian seasonal ingredients and sustainable techniques. Wine pairing optional.

Reserve a table View the menu Wine pairing

Duration: approximately 3 hours • Prices from €98 per person

Experience and philosophy

The R3 tasting menu tells the story of our region: sustainable fish, artisan cheeses and special vegetables. Each dish is designed as an experience — texture, temperature and balance are central.

7-course seasonal selection
Local suppliers & organic choices
Optional wine or non-alcoholic pairing

Meet the chef Reserve via contact

The menu — Sydney R3

Mini amuse of North Sea crab, citrus emulsion and crispy panko. Served with a short prosecco amuse.

Seared halibut, beurre blanc with samphire and confit citrus. Light salty tones and crispness.

Roasted beetroot with miso, hazelnut crunch and a smoked shiitake jus — flavorful and seasonal.

Certified beef, slow-cooked, roasted onion sauce and seasonal vegetables. We serve on request with a small cheese selection.

Seasonal fruits, chocolate textures and a selection of small sweet finishes.

Practical

Price: €98 — with wine pairing from €148. Allergies? Let us know via contact.

Option	Price
Tasting menu (7-course)	€98
Wine pairing	+€50
Non-alcoholic	+€32

Reserve your experience

Chef — Martijn van Vliet

Martijn combines modern techniques with classic Australian influences and a strong focus on local suppliers. His menu revolves around balance, texture and clear flavors.

Highlights:zero-waste approach, fermentations, short chain collaboration with Australian producers.

Wine pairing & matching

Light fresh white — perfect with fish dishes

Round red — with meat and rich sauces

Sparkling & dessert selections

Selection in brief

Our sommelier selects wines per course; organic and biodynamic options available on request.

Sustainability & suppliers

We work with short supply chains: fish from North Sea fishermen, vegetables from local growers and artisanal dairy. Where possible we choose organic and regenerative sources.