sample menu

2 Course $75 3 Course $92

ENTREE

Koo Wee Rup asparagus, organic lentils, roast almonds, macadamia feta, pickled shallots.   (Ve, GF)

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

Tiger prawn cocktail, green apple, avocado, crisp winter leaves, Yarra Valley caviar.    (GF)

Baked scallops, cauliflower, bacon crumb, leak oil, hazelnut butter, chives.    (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, blossoms, almond, shiso.

Southern Tasmanian blue eye, flame grilled capsicum, tomato, calamari, cavolo nero, fragrant herbs.  (GF)

Slow roast Roaring Forties lamb shoulder, celeriac, caraway, dutch carrots, tarragon, lamb sauce.  (GF)

Black angus striploin MB5+, parsnip cream, local forest mushrooms, watercress. (GF)

ON THE SIDE 

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

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

DESSERT

Baked apple crumble, blueberries, almond, coconut sorbet, Misty Mountain vanilla bean.   (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.