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

Appellation Oysters, shallot Champagne mignonette
5 each
Torello Rosé veal shin, smoked pancetta, parsley & horseradish risotto
22
WA octopus carpaccio, burnt orange, garlic crouton, fennel & smoked paprika vinaigrette
24
Macedon duck leg sausage, pistachio pesto, yellow peach, cranberry & bitter leaves
23
Torched Ora king salmon, pickled cucumber, pea mouse, oyster emulsion & apple
24

Mains

Gnocchi, zucchini puree, cherry tomatoes, roasted eggplant, pine nuts & basil
34
300g Jack's Creek grain fed Porterhouse, roast bone marrow, parsley & caper salad, celeriac remoulade
44
Whole grilled butterflied Gurnard, saffron fennel, samphire & sauce vierge
42
Rare breed organic Pork chop, smoked potato mash, calvados apple, charcutiere sauce
42

On The Side

Green beans, shallot & hazelnut butter
12
Heirloom tomato with Fiore di Burrata & Zucchini bread Panzanella
13
Punch roasted chats with rosemary & confit garlic
12
Green summer salad leaves, mustard vinaigrette & soft herbs
11
Shoestring fries & Aioli
10

Desserts

Dark chocolate delicé, drunken cherries & cherry sorbet (gf)
16
Pannacotta with saffron peach melba, lavender shortbread & pistachio
16
Olive oil polenta cake, citrus terrine & creme fraiche ice cream
14