winter sample menu

2 Course $85 3 Course $110

ENTREE

Wood grilled cauliflower blossoms, smoked mozzarella, almond, XO sauce.  (Veo, GF)

Baked scallops, celeriac cream, preserved citrus butter, parsley crumb. 

Seared yellowfin tuna, pickled cucumber, charred fennel, tarragon vinaigrette.  (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

Chickpea pancake, miso glazed eggplant, cashew, butter bean, saffron pickled eggplant.  (Ve, GF)

Ricotta gnocchi, hazelnut, pickled chiodini, forest mushroom, Red Hill truffle.   (V) 

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)   18

Dutch carrots, goats curd, roast almond, tarragon butter, bronze fennel. (V, GF) 18

DESSERT

   Quince trifle, spiced cake, walnut cream, poached quince, verbena cream.   (Veo, Gfo)

Lemon cheesecake, poached rhubarb, burnt butter, filo crisp.    

Chocolate parfait, coffee, orange, cocoa nib, wild rice ganache.  (GF)

 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.