Spring sample menu

2 Course $85 3 Course $100

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)

Aurum duck breast, goats curd, baby beetroot, pickled mustard seeds, beetroot vinaigrette.  (GF)

MAIN

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

Ricotta gnocchi, Australian tiger prawns, macadamia, Davidson plum, golden zucchini, tarragon.

Wild Barramundi, local asparagus, native curry leaf, carrot veloute, bronze fennel.   (GF)

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

Roaring Forties lamb back strap, black lime, charred sugar snap peas, pistachio, Madeira  (GF)

ON THE SIDE

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

Wild rocket, cucumber, pickled fennel, pecorino, honey mustard vinaigrette.  (Veo, GF)   16.5

 Wood grilled broccoli, pine nut, feta, preserved lemon, pepita.   (V, GF)    18.5   

Caramelised pumpkin, hazelnut butter, chickpea, pink peppercorn.   (Veo, GF)  18.5

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.