title-menus

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.

 

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