Gaea

Gaea is turning 5 today!

Thanks for all the love!

Here is for another five!

Lemon / La Sirene Aged Hop

Lemonade infused with La Sirene‘s barrel aged hops.

To pair with Chocolate / La Sirene Saison / Cacao Husk

current menu captured by

the juice pairing at the moment

we are hiring

Looking for a chef work both Gaea and

Drop your cv to [email protected]

wagyu flank/smoke eel

Flank steak served with smoke eel xo

Puffed smoke eel skin with flank trim

On the side is our Bao served with salted beer cream, beer vinegar split with smoked rosemary oil and wild garlic salt

This is the main course we are going to serve next Thursday with one night off event

And there will be a very special beer pair with it

Table can be booked through our bio

See you all next Thursday!

2022 Rasa Wines Don Bueno

100% Pedro Ximinez from Vine Vale in Barossa Valley. Slow basket pressed with gentle oxidation for the amber colour. Spontaneous fermented with oak maturation

Spice and woody herb dominant aroma with great balance of texture and acidity, combined with apricot and candied ginger

To pair with Jerusalem Artichoke / Wagyu / Aged Cheddar

Kale / Pumpkin / Rosemary

Kale been treated like black tea with the process of wilted, light fermented, dried and roasted. Brewed together with caramelised pumpkin and smoked rosemary

To pair with Lobster / Potato / Leek

spinach mackerel

We are going to hang it for few days and serve with shave baby abalone,king oyster mushroom and saltbush sauce

Fish course at the moment

Koueigiku Kibou Nyusankin Shikomi

From one of the most exciting sake breweries, nyusankin shikomi is made into pre modern style by introducing natural lactic bacteria from spontaneous fermentation.

Nutty and umami palate with fresh yogurt aroma, thinking of a bowl of yogurt drenched savoury granola.

Serving chilled to pair with Rockling / Abalone / Salt Bush

Umeshuya Torotoro Umeshu

A classic cloudy umeshu made with fresh plum pulps from Nara, matured for the ultimate caramelised nuttiness but retains the fresh plum flavour

To pair with Pumpkin / Chestnut / Grape

Pomegranate/ Rice

Amazake - house brewed non alcoholic sake, brewed with fresh pomegranate



To pair with Albacore Tuna / Beetroot / Kombu

Kazuma Chikuha Kagabocha

A special sake infused with local stick black tea, aged in bottle for five years.

Pronounced dark chocolate with earthy black tea and spice.

Warmed up to 40 degrees to pair with Duck / Brassica / Preserved Young Almond

Yuzu / Black Grape / Botanicals

Non alcoholic vermouth made from local yuzu, black grape and different botanicals we foraged ourselves.

To pair with Rockling / Abalone / Salt Bush.

S.A Lobster

Gentle poached, serves with potato noodle, potato crisp, confit leek and leek ash salt

Finish with a rich sauce made from lobster shell, roasted potato trim and koji rice

On the menu now

the juice pairing

Menu 31

📷 By very talented

Menu 31

snacks section at the moment

crocodile tart
torched baby cucumber/fermented plum
oyster mushroom/Wagyu
Pouches oyster/coffee caramel
Green bean pancake

Terada Honke Daigo no Shizuku

One of the most wild and unique sake from Terada Honke, made into pre modern style with wild fermentation. Pronounced flavour of citrus, pickled vegetable and matured cheese, with savoury back bone.

Heated up to 55 degrees to pair with Lamb / Chocolate Pepper / Zucchini

Cascara / Ancho Chilli / Cherry

Cascara brewed with smoked ancho chilli, sweetened with spiced sour cherry syrup.

To pair with Quail / Pil Pil / Black Garlic

beautiful crayfish on the menu from this week🦞

cobia

served with shellfish xo and parsnip for fish course

Tarragon / Sunflower Seed / Mushroom

Toasted sunflower seeds brewed with dried mushrooms, mixed with a shrub of tarragon and pickled sorrel.

To pair with Marron / Kumquat Kosho / Wild Herbs

Shiso / Eucalyptus / Currant / Cranberry

Salted shiso brewed with smoked eucalyptus, currant and dried cranberry.

To pair with Lamb / Chocolate Pepper / Zucchini