Tasting Menu

Created by our chef & his team, with paired wines recommended by our sommelier. We kindly request the participation of your entire table.

Five course tour of our menu
85pp
Wines to match
145pp

Starters

Pacific oysters, champagne mignonette
4.5 each
Torello Rosé veal shin, nettle risotto, wood sorrel
22
Whipped buffalo ricotta, new season black fig, confit lemon, organic honey, wild cress 20
20
WA octopus carpaccio, Valencia orange, garlic crouton, crisp fennel, citrus vinaigrette
23
Coral Sea spanner crab cannelloni, young leek, lobster bisque, Avruga caviar, miner’s lettuce
28
Torched Ora king salmon, pickled cucumber, parsley sponge, smoked macadamia, granny smith
23

Mains

Gnocchetti, slow roasted cherry tomatoes, basil, smoked butter
32
O’Connor striploin MBS3+ (250g), braised cavolo nero, truffled pangrattato
44
Lakes Entrance skate, sauce vierge, cannellini bean, tiger shrimp, vine tomato
42
Nichols free-range chicken, potato boulangère, Jerusalem artichokes, white truffle bread sauce, sprouts
38
Free range Darling Downs pork neck, beetroot, seared local scallop, Yarra Valley salmon caviar
41

On The Side

Heirloom tomatoes, chives, mustard dressing
12
+3 add bocconcini
Red oak, butter leaf, soft herbs, lemon thyme vinaigrette
11
Salted zucchini bread, stracciatella, pinenuts, sage
12
Crushed potatoes, confit garlic & rosemary
12

Desserts

Dark chocolate delice, kumquat marmalade, burnt orange, spiced caramel parfait
15
Manuka honey & almond cake, granny smith sorbet, lime zest (gf)
14
Lemon pudding, warm lemon curd, crème fraiche
14
Artisan cheese selection
9.5 per 25g