dinner at lana

À LA CARTE

Saltbush and rosemary focaccia, black garlic butter 10 2pc

Add ORTIZ anchovies, chicken skin and roasted rice crumb + 18

Sydney rock oysters, jeju mandarin vinegar, black pepper ½ doz 48/1 doz 96

Paradise prawn, sesame and almond “toast”, plum hot sauce (I) 36 2pc

Abrolhos scallop, “puttanesca”, seaweed (A) 34 (2pc)

Duck doughnut, davidson plum, duck parfait 34 2pc

Raw and cured wagyu “crostino”, caviar, horseradish 40 2pc

Vanella burrata, blood orange, mandarin, ume kosho, fennel 32

Fioretto sott'olio, sunflower seed, whipped tofu, sesame, konbu 28

QLD spanner crab “insalata russa”, white kimchi, shellfish cracker 38

Market fish crudo misto, garum and yuzu, sansho, caperleaf, frantoio olive oil (M) 42

Prosciutto e sapo melon, wasabi mascarpone, mustard green 33

Acquerello risotto, ink, WA octopus, black bean, nduja 45

Rigatoni “boscaiola”, smoked yolk, porcini XO, truffle manchego 39

Tortelli alla mapo lamb “bolognese”, ricotta, bean curd 42

Spaghetti, Australian Bay lobster, pippies, tom yum, tomato, thai basil 88

Aquna murray cod, winter citrus “aqua pazza”, brassica insalata (A) 59

Roasted market fish, prosecco and koji cream, sea grape (M) MP

Berkshire pork cutlet, wattleseed, cumquat, jerusalem artichoke 69

Westholme wagyu rump cap, shoyu tare, leek, preserved lemon 85

Bannockburn chicken, mushroom, chestnut, konbu, abalone (A) 50/89

Butternut pumpkin, charred onion, hazelnut, preserved olive 42

Potato gems, salted egg yolk, curry leaf 19

Organic leaves, miso, shallot 19

DESSERT

Fried apple “crostata” 26
Fried apple pie, miso, buffalo ricotta

Chocolate budino 22
Chocolate and gianduja custard, mandarin, sakura - cha

Coco - Loco 29
Coconut gelato, panna cotta, osmanthus, lychee, tapioca

“Tea - ra - misu” 27
White chocolate, royal milk tea, espresso, mascarpone

Delizia al arancia 26
Cara cara orange, ricotta crema, EVOO, cumquat, aperol

(A) Australian • (I) Imported • (M) Mixed

A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more. 18% surcharge applies to all bills on Public Holidays. Our menus are seasonal and subject to change.