SUMMER 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

 

Grilled choricitos, sherry, Padron peppers 18

Ortiz anchovies, sourdough, sauce vierge 21

Portuguese salt cod croquettes, fermented black garlic 5ea

Dr Marty’s crumpets, vadouvan mayo, spanner crab, pickled apple 19

Fermented cucumber, crème fraîche, Yarra Valley caviar 18

Chef’s daily snack MP

 

MEDIUM

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

Chicken liver parfait, cornichons, toasted brioche 19

Tuna tartare, spiced eggplant, preserved lemon, puffed rice dukkha 27

Buratta, zucchini, chilli, mint, tomato bread 23

Grilled piri piri quail, grapes, waldorf, candied walnuts, buttermilk dressing 26

 

LARGE

Parisian gnocchi, cauliflower, almonds, charred leek, goats curd 34

Market fish, piperade, spiced chickpeas, green olive, tapenade 42

Chef’s cut, seasonal garnish MP

Great Ocean Road dry aged duck breast, lavender glaze, fennel, peaches 42

 

SIDES

Broad leaf rocket, witlof salad, balsamic dressing 12

Heirloom tomato salad, sherry vinaigrette 13

Ramarro farm seasonal vegetable 13

Shoestring house fries with rosemary salt 10

 

DESSERT

Pavlova, elderflower syllabub, berries 16

Chocolate delice, Pedro Ximenez poached cherries, crème fraîche ice cream 16

Saffron poached peaches, lemon verbena parfait, almond biscuit 16

 

CHEESE

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

 

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, we regularly create new dishes, therefore, 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