sample menu
2 Course $75 3 Course $92
TO START
Coffin Bay oyster, gin & tonic granita, cucumber, apple, lime. 6
ENTREE
Zucchini flowers, shiro miso, silken tofu, macadamia burrata, garden herbs, aleppo pepper. (Ve, Lg)
Bleu D’Auvergne cheese croquettes, leek, quince aioli, estate pickles. (V)
Yellowfin tuna, buttermilk, candied beetroot, baby cucumber, Avruga caviar, pickled fennel. (Lg)
Baked scallops, champagne, snow pea, roast hazelnut, dill. (Lg)
Crispy Peninsula calamari, wood grilled sweetcorn, estate tomatoes, myrtle, pepper berry, native thyme. (Lg)
Paroo Shire kangaroo fillet, celeriac puree, local apple cider, fennel kraut, saltbush. (Lg)
MAIN
Graffiti eggplant, sesame cream, masala, estate vegetable salsa, pomegranate, almonds. (Ve, Lg)
Carnaroli rice, tiger prawn, squid ink, green peas, autumn beets, shichimi, lemon zest. (Lg)
Barramundi, Spring Bay mussels escabeche, beurre blanc, Yarra Valley caviar, autumn greens. (Lg)
Roaring Forties lamb shoulder, pomme puree, dutch carrots, watercress, Red Hill summer truffle. (Lg)
Macedon Ranges venison, couscous pearl, courgette puree, cauliflower florets, dried raspberries. (Lgo)
ON THE SIDE
Hand cut Hawkes Farm chips, rosemary salt, aioli. 12
Autumn leaves, cucumber, avocado, pickled fennel, garden herbs. (Ve, Lg) 12
Estate heirloom tomatoes, roast capsicum, almond, feta, basil oil, fragrant herbs. (Veo, Lg) 14
DESSERT
Coconut panna cotta, white nectarine, mango, tapioca, macadamia, coconut sorbet. (Ve, Lg)
Espresso martini tiramisu, rich dark chocolate, roast hazelnut icecream.
Lemon myrtle tart, strawberry, pistachio, shortbread icecream.
Hazelnut affogato, espresso, dulce de leche ice cream, Frangelico, hazelnut truffle. (Lgo)
Selection of Australian Artisan cheese, drunken pears, quince, muscatels, house made lavosh. (Lgo)
V- Vegetarian
Ve- Vegan. Veo- Vegan option
Lg- Low Gluten- Made without products containing gluten. Lgo- Low gluten option
Please make your server aware if you have any dietary requirements.
15% on surcharge applies on public holidays.