sample menu

2 Course $79 3 Course $97

ENTREE

Smoked heirloom tomatoes, macadamia feta, watermelon radish, pickled strawberries.   (Ve, GF)

Citrus cured South Australian kingfish, wood grilled peppers, sweet ginger, shallot dressing.   (GF)

Baked scallops, tarragon, preserved mandarin, roast almond, sunrise lime.    (GF)

Smoked Tamworth pork & cave aged cheddar croquettes, apple cider chutney.

Maple glazed Black Angus beef brisket MB5+, celeriac, cucumber pickle.    (GF)

MAIN

‘Pumchetta’ Baked Torello Farm pumpkin, organic rice, macadamia feta, fragrant herbs, Madeira sauce.  (Ve, GF)

Hand rolled ricotta gnocchi, Shark Bay blue swimmer crab, sweetcorn, cherry tomato, almond, shiso. 

Wild barramundi, heirloom zucchini, Champagne sauce, Yarra Valley Caviar, finger lime.   (GF)

Otway pork tenderloin, Queen Garnet plum, preserved lemon, crimson grapes, mizuna.   (GF)

Slow roast Roaring Forties lamb shoulder, basil cream, spring peas, yoghurt, feta, mint.   (GF)

ON THE SIDE 

Hand cut Hawkes Farm chips, rosemary salt, aioli.   12

Summer leaves, cucumber, zucchini, pickled fennel, avocado, garden herbs.  (Ve)   12

DESSERT

Caramelised pineapple, JimmyRum Barbados, coconut panna cotta, macadamia, coconut sorbet.   (Ve, GF)

Spiced custard tart, apricot, Bass & Flinders christmas brandy, vanilla bean ice cream. 

Rich dark chocolate mousse, Red Hill cherries, pistachio, caramel ice cream.   (Gfo) 

Caramel affogato, espresso, Cointreau, dulce de leche icecream, orange truffle.  (Gfo) 

Selection of  Artisan cheese, drunken pears, candied carrot, quince, muscatels, house made lavosh.   (Gfo)

V- Vegetarian

Ve- Vegan. Veo- Vegan option

GF - Gluten free (made without products containing gluten) 

Gfo - Gluten free option

Please make your server aware if you have any dietary requirements. 

15% on surcharge applies on public holidays.