autumn sample menu

2 Course $79 3 Course $97

ENTREE

Sauteed oyster & shitake mushrooms, black garlic, pickled chiodini, preserved chilli.   (Ve, Gfo)

Local figs, goats curd, roast hazelnut, apple chutney, hazelnut cracker.   (V)

Australian yellowfin tuna, bulls horn peppers, fingerlime, avocado, myrtle.   (GF) 

Wood grilled Loddon Estate quail, chorizo, chickpeas, apple cider, gordal olive.  (GF)

Black Opal beef brisket MB5, cauliflower, cucumber pickle, caramelized cipollini.   (GF)

MAIN

Pumpkin cannelloni, daikon, mushroom broth, spring onions, mizuna.   (Ve, GF)

Hand rolled ricotta gnocchi, Australian tiger prawns, pistachio pesto, cavolo nero. 

Wild Barramundi, sauce americaine, Fraser Island spanner crab, rock samphire.   (GF)

Cape Grim beef rib MB2+, Pedro Ximenez, Jerusalem artichoke cream, horseradish.

Roaring Forties lamb shoulder, braised cannellini, chanterelles, Madeira, feta.  (GF)

ON THE SIDE

Hand cut chips, rosemary salt, roast garlic aioli.  14

Stracciatella, castlefranco, orange, golden beetroot, roast hazelnut.  (Veo, GF)   16.5

Dutch carrots, goats curd, roast almond, tarragon butter, bronze fennel. (V, GF) 16.5

DESSERT

   Baked coconut rice, persimmon, pistachio, coconut sorbet.   (Ve, GF)

Apple crumble, cinnamon, nutmeg, hazelnut crumb, vanilla bean custard.

Dark chocolate mousse, caramel, Illawarra plum, roast hazelnut.  (Gfo)

 Hazelnut affogato, espresso, frangelico, hazelnut ice cream, choc almond truffle.  (Gfo)   

Australian Artisan cheese, quince, drunken pears, candied carrot, muscatels, rosemary 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.