AUTUMN MENU

 

TASTING MENU

Five course tour of our menu 90pp

Including wines to match 165pp

Created by our chef & his team, with paired wines recommended by our sommelier.

We kindly request the participation of your entire table.

 

AUSTRALIA’S PREMIUM OYSTERS

Nothing beats the quality and purity of

freshly shucked Australian oysters.

Appellation Sydney Rock oysters.

Royal Miyagi Pacific oysters.

Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 28 | 12 for 54

 

SMALL

 

Parsnip, Riverina blue, pear, candied walnuts 17

Ortiz anchovies, lemon, tomato, sourdough 22

Portuguese salt cod croquettes, parsley emulsion 6ea

Hervey Bay scallop, pumpkin, lentils, vadouvan 10ea

Lamb merguez scotch egg, piperade 16

Steak tartare, smoked egg yolk, horseradish 18

 

MEDIUM

Selection of artisan cured meats, savouries, pickles, sourdough 32

Chicken liver parfait, Port, pickles, brioche 19

Tuna crudo, spiced eggplant, preserved lemon 27

Buratta, beetroot, pine nuts, quinoa cracker 24

Quail, pancetta, mushrooms, corn, Madeira 28

 

LARGE

Parisian truffle gnocchi, cauliflower, chestnuts 35

John Dory, Spring Bay mussels, celeriac, apple, chive & cider sauce 42.50

Chef’s cut, seasonal garnish MP

Great Ocean Road dry aged duck breast, red cabbage, quince, mead 44

 

SIDES

Autumn leaves, mustard vinaigrette 12

Broccolini, lemon herb butter 13

Shoestring house fries with rosemary salt 11

 

DESSERT

Baked apple terrine, bay leaf ice cream, salted caramel 17

Chocolate pavé, coffee, vanilla ice cream 17

Portuguese rice pudding, drunken autumn fruits, fennel biscotti 17

 

CHEESE

Selection of Australian and international cheeses with fruit chutney 34

 

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.

As a result, the menus published online are subject to change without notice.

We are dedicated to accommodating dietary requirements with prior notice.

 

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