WINTER MENU

 

 

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 29 | 12 for 56

 

 

SMALL

 

Herbes de Provence focaccia, cultured butter, baby radishes 7

Mount Zero olives, lupini beans 11

Portuguese salt cod fritters, parsley aioli 14

Kohlrabi, Wagyu beef tartare, horseradish, buttermilk, polanco caviar 24

Soused sardines, tomato migas bread, green sauce 14

 

MEDIUM

 

Heritage beetroot, buffalo ricotta, raspberries, hazelnut, gingerbread crisp 23

Ballotine of Ora King salmon, smoked crème fraiche, sea vegetables, preserved lemon,  cucumber, dill oil 27

Vitello tonnato, anchovy fritter, sweet and sour vegetables, soft quail eggs 25

 

LARGE

 

Navarin of lamb, potato terrine,  seasonal vegetables 42

Nettle agnolotti, squacquerone cheese, lemon, sage butter 36

Grilled Hiramasa Kingfish, tomatada, pickled mussels escabeche 44

Victorian Black Angus grass fed rib eye, café de Paris, watercress, pomme gaufrette chips 60

 

SIDES

Seasonal salad leaves, citronette dressing 12

Sautéed asparagus, lemon myrtle hollandaise 14

Shoestring fries, rosemary salt 11

 

DESSERT

Victorian strawberries, jelly, macadamia shortbread, lovage ice-cream 17

Chocolate crémeux, lime butterscotch, hazelnut ice-cream 17

House made petit fours 15

CHEESE

Australian and international cheese selection, walnut bread, fruit chutney 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.

 

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