WINTER MENU
PREMIUM AUSTRALIAN OYSTERS
Nothing beats the quality and purity of
freshly shucked Australian oysters.
Appellation Sydney Rock oysters.
Natural, shucked to order with pepper berry mignonette
3 for 16 | 6 for 30 | 12 for 57
Kilpatrick with spicy Nduja
3 for 18 | 6 for 32 | 12 for 60
SMALL
House pickled plate 10
Herb focaccia, whipped brown butter 9
Warm marinated Mount Zero olives, lupini beans 11
Portuguese salt cod croquettes, crème fraiche, Polanco caviar 22
Cantabrian anchovies, devilled egg toast, guindilla salsa 18
Panisse, pickled walnut ketchup, mushrooms, gremolata 16
Chicken liver parfait & schmaltz pastry cigars, PX quince jam 17
MEDIUM
Charcuterie – daily chef’s selection (80g) MP
Harvey Bay scallops, beluga lentil, squash, café de Paris 30
Raclette cheese soufflé, thyme soubise sauce, witlof salad 26
Yellowfin tuna tartare, spiced eggplant, preserved lemon, dukkah lavash 28
Gippsland quail ballontine, chorizo, mushroom risotto 28
Sweet potato, spicy Portuguese coriander sauce, almond, pickled prune 25
Pure Black beef tartare, smoked egg yolk jam, pickled celery, gherkin gel, horseradish 26
LARGE
Macedon Ranges duck breast, confit leg, parsnip, roast mulled quince, pickled radicchio 49
Agnolotti del plin, pumpkin, squacquerone cheese, cimi di rapa, sage brown butter 39
Grilled Port Lincoln King George whiting, saffron, mash, fennel, grenobloise sauce 55
Western plains pork rack, vegemite glazed hasselback artichoke, corella pear, hazelnut 47
Chef’s daily cut – celeriac, port glazed peppered shallots, mushrooms, bone marrow jus MP
SIDES
Winter bitter leaf salad, citronette dressing 13
House shoestring fries, rosemary salt 12
Sautéed winter greens, toasted spicy seeds 16
Jansson’s temptation – potato, anchovy, leek gratin 16
DESSERT
Valrhona 70% dark chocolate fondant, malt ice cream, cocoa nib tuiles 19
Lemon thyme & orange baked custard, rum & raisin caramel, honeycomb 19
CHEESE
Selected by Harper and Blohm
Walnut bread, quince paste 35
Our kitchen team is inspired by local farmers, foragers & fishermen to create our seasonal menus.
We’re always aiming to reduce our carbon footprint by supporting locally grown and environmentally sustainable produce.
The menus published online are subject to change without notice.
We are dedicated to accommodating dietary requirements with prior notice.