spring sample menu

2 Course $79 3 Course $97

ENTREE

Leek terrine, nori, almond cream, spring herbs.   (Ve, GF)

Citrus cured kingfish, capsicum, avocado, watermelon radish, buttermilk.  (GF)

Baked scallops, cauliflower cream, hazelnut butter, leek oil.   (GF)

Wimmera duck croquettes, Long Paddock Banksia, coriander, quince.

Black Opal Wagyu beef brisket MB6+, redgum smoked capsicum, watercress.   (GF)

MAIN

Caramelized butternut, macadamia cream, chrysanthemum, pumpkin seed crumb.  (Ve, GF)

Ricotta gnocchi, winter truffle, McCrae mushrooms, goat curd, cavolo nero, crispy sage.  (V) 

Wild barramundi, Beauty Point strawberry clams, hazelnut, roast capsicum.   (GF)

Otway pork belly, grilled hispi cabbage, mizuna, chardonnay vinaigrette.   (GF)

Roaring Forties lamb shoulder, Koo Wee Rup asparagus, spring peas, feta, mint.   (GF)

ON THE SIDE 

Hand cut chips, rosemary salt, roast garlic aioli.   12

Ramarro’s Spring leaves, pickled fennel, cucumber, radish, vinaigrette.  (Ve, GF)   14

DESSERT

   Coconut panna cotta, berries, lime, nut crumble, coconut sorbet  (GF, Ve)

Rhubarb and lemon cheesecake, vanilla shortbread, rhubarb compote, macadamia ice cream.

Torta caprese, frangelico, caramel, mascarpone, mandarin.  (Gfo)

 Caramel affogato, espresso, Cointreau, dulce de leche ice cream, choc 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.