title-menus

SUMMER MENU

 

APPELATION ROCK OYSTERS

One of the world’s great eating oysters with a lasting deep, rich and sweet flavour. The Rock oyster is a truly unique shellfish. A species that is indigenous to our shores.
Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 28 | 12 for 54

 

ENTRÉE

Provençal fish soup, Gurnard, smoked mussels, rouille  24

Gin & tonic Ora king salmon, dill emulsion, soda bread  26

Stracciatella, Wandin Farm Heirloom tomatoes, nectarines, pine nut dressing  22

Quail, pancetta, peas, farro risotto  26

 

 

SIDES

Zucchini, cos, parmesan, tarragon  12

Green beans, almonds, chervil butter 12

Shoestring house fries with rosemary salt  10

 

 

MAIN

Parisian gnocchi, zucchini, smoked tomatoes, aged feta  34

Grilled snapper, charred leeks, romesco sauce, olive, almond dressing  38

Grass fed Bass Strait porterhouse, fermented garlic, pickled carrots, salsa verde  45

Duck breast, soubise, leg pastilla, pickled plums  42

 

 

CHEESE

Selection of Australian and International cheeses with fruit chutney, lavosh  30

 

DESSERT

Pavlova, elderflower syllabub, rhubarb, strawberries  16

Chocolate delice, Pedro Ximenez poached cherries, cherry sorbet  16

Saffron poached peaches, lemon verbena parfait, almonds biscuit  16

SNACKS MENU

 

HORS D’OUVRES

Marinated seasonal Australian olives with lupini 10.50
Fried anchovies with parsley emulsion 12.50
Devils on horseback stuffed with Nduja-fennel and taleggio 12.50

 

APPELATION ROCK OYSTERS

One of the world’s great eating oysters with a lasting deep, rich and sweet flavor. The Rock oyster is a truly unique shellfish.
A species that is indigenous to our shores.
Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 28 | 12 for 54

 

CHARCUTERIE

Selection of Artisan cured meats, celeriac remoulade, zucchini pickles 28
Chicken liver parfait, Madiera pickled onions, toasted brioche 17

 

DESSERT

Poached peaches, lemon verbena,almonds 16
Chocolate delice Pedro Ximenez, poached cherries, crème fraiche ice cream 16 Pavlova rhubarb and strawberry with elderflower syllabub 16

 

CHEESE

Selection of Australian and International cheeses with fruit chutney, candied walnuts, lavosh 30

Spring Set Menu

2 courses $70 – 3 courses $85

Nibbles

Freshly shucked oysters with mignonette & lemon
3 for 15 | 6 for 28 | 15 for 54
Charcuterie plate
30
Iberico serrano, cantimpalo, lomo, chicken liver parfait, house pickles, sourdough croutons

Entreé

Parsnip & Chestnut Soup
with mushrooms & vadouvan croutons
Seared scallops
with celeriac, pickled green apple, morcilla & hazelnuts
Blue D’Auvergne cheese souffle
with witlof, pickled celery, candied walnuts & finger grape salad
Quail ‘Caesar’
black garlic, poached quail egg, house smoked pancetta & yurrita boquerones

Mains

Shiraz wagyu chuck beef Bourguignon
with lardons, anise carrots, pine mushrooms & Paris mash
Snapper ‘Kiev’
garlic, chive's, chilli butter with Jerusalem artichokes, black cabbage & lentils
Dry aged duck breast
with turnip dauphinoise, orange glazed witlof, duck leg croquette & pepper sauce
Potato gnocchi
with pumpkin, smoked buffalo ricotta, pine mushrooms, chestnuts & sage

On The Side

Seasonal greens
12
Winter leaves
10
mustard vinaigrette
House chips
10

Desserts

Rhubarb
with amaretto baked custard & ginger biscuit
Smoked butter madelienes
with warm chocolate sauce, Armagnac & chestnut ice-cream
Compressed Braeburn apple terrine
with bay leaf ice-cream

Cheese

Award winning cheese plate
32
L’Artisian Extravagant triple brie, Berry’s Creek Riverine blue, Bay of Fire cloth bound cheddar, fruit chutney, lavosh