sample menu

2 Course $79 3 Course $97

ENTREE

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

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

Baked scallops, cauliflower, bacon crumb, leak oil, hazelnut butter, chives.    (GF)

Smoked pork hock croquettes, parsley, shallots, piquillo pepper aioli.

Maple glazed Imperial Blossom full blood Wagyu brisket MB8-9, smoked potato, pencil leeks.    (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)

Slow roast Roaring Forties lamb shoulder, celeriac, spring peas, lamb sauce.  (GF)

Black angus striploin MB5+, white onion soubise, local forest mushrooms, watercress. (GF)     +$10

ON THE SIDE 

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

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

DESSERT

Coconut rice, caramelised pineapple, JimmyRum Barbados, macadamia, coconut sorbet.   (Ve, GF)

Mango panna cotta, passionfruit, organic yoghurt, caramelised white chocolate, pistachio.   (Gfo) 

Rich dark chocolate mousse, blood orange, caramel, Banksia honeycomb, roast hazelnut.   (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.