sample menu

2 Course $79 3 Course $97

ENTREE

Heirloom beetroots, citrus, pearl barley, pistachio, winter shoots.   (Ve)

Leek & mahon croquettes, cucumber pickle, quince aioli.   (V)

Citrus cured South Australian kingfish, capsicum, avocado, buttermilk.   (GF)

Baked scallops, cauliflower cream, hazelnut butter, bronze fennel.   (GF)

Black Opal Wagyu beef brisket MB6+, parsnip, dutch carrot, watercress.    (GF)

MAIN

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

Rockhampton barramundi, tiger prawn, wild fennel, finger lime, Yarra Valley caviar.   (GF)

Wimmera duck confit, braised lentils, radicchio rosa, blood orange, roast hazelnut.   (GF)

Roaring Forties lamb shoulder, wood grilled capsicum, zucchini, pomegranate, feta.   (GF)

ON THE SIDE 

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

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

DESSERT

Coconut panna cotta, kiwi, lime, coconut sorbet, macadamia, mint.  (Ve, GF)

Chocolate fondant, Frangelico, caramel, mascarpone, mandarin. 

Baked apple crumble, cinnamon, roast hazelnut, vanilla bean custard.  

Caramel affogato, espresso, Cointreau, dulce de leche icecream, orange truffle.  (Gfo) 

Australian Artisan cheese, quince, drunken pears, 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.