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
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
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
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
Autumn leaves, mustard vinaigrette 12
Broccolini, lemon herb butter 13
Shoestring house fries with rosemary salt 11
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
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.