Gaea

Gaea is reopening next Wednesday with a new menu inspired by the ingredients around us, a menu that tells the story of who we are, where we are, and what we do

We can‘t wait to welcome you all!

Mud crab/leek/Geraldton wax

Mud crab meat seasoned with charred elderflower and elderflower gel, topped with charred leek and leek crisp, finish with a sauce made from Geraldton wax and crab shell oil

On the side is a tart filled with leek trim that has been slowly cooked in crab stock, finish with pickle mustard seed, lemon thyme oil and crab gel

On the menu at the moment

Maojian tea/stone fruit/lemon

A dessert featuring Maojian tea from my hometown, an ingredient that will always hold a special place in my heart.
On the menu for one more week.

Rockling / Onion / Fermented Black Truffle

Aged rockling, served with onion cream, fermented black truffle sauce, and smoked oil.
Finished with just-cooked onion, pickled onion, and crisp onion ring

Warm tea bread brushed with fermented honey, served alongside tea cream to complete the fish course.