Ascua

Begin your New Year's Eve in the heart of the city with the best of contemporary Western Australian cooking. to start Glass of Vasse Felix Idee Fixe or Lyres non-alcoholic Negroni Spritz Artisan bread • wood fired sesame Turkish bread with smoked tomato, olive and roast pepper butter (VEG) (GFO) amuse bouche Shark Bay scallop ceviche • avocado cream, ginger rhubarb consommé, Pink Lady apple, red pepper & cucumber relish (SH) (GF) entrée Roasted cauliflower floret • romesco sauce, chimichurri, pine nuts (V) (N) (GF) main course Margaret River wagyu picanha (M5-M7 grade) • truffle potato puree, asparagus, caramelized onion marmalade, bone marrow jus (GF) dessert Passionfruit crème brulée • almond biscotti, fresh raspberries (VEG) (N)

Experience the flawless union of Champagne and Caviar at Ascua's Chef's Table. Enjoy a luxurious taste of caviar as you savour a delectable serving of 10g of premium black caviar paired with a 375ml bottle of Laurent Perrier champagne. This experience requires a minimum of two people.

to start Black Angus & Bone Marrow Tartare $29 Grilled Octopus & Morcilla $26 Fried Cauliflower & Quinoa $24 wood-fired grill Margaret River Black Angus Sirloin (250g) $50 Lightly Smoked Fillet of Salmon $46 Wood-fired Eggplant $29 desserts Gold bar $16 Basque Cheesecake $16 Toffee Crunch Eclair $16