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





Herbes de Provence focaccia, cultured butter 5

Mount Zero olives, lupini beans 11

Salt cod and lemon myrtle croquettes, parsley emulsion 12

Potato crumpets, hand picked spanner crab, vadouvan emulsion 18

Steak tartare, pickled mushrooms, black garlic, pink peppercorn beef cracker 18

Jamon Serrano 24 month, guindillas 22

Basque saucisson, green olives 17


2 Courses $75 / 3 Courses $85




Winter jerusalem artichoke salad, Roquefort whipped pine nuts, pear, watercess 

Hiramasa kingfish crudo, charred grapefruit, pickled fennel, anchovy, wood sorrel 

Roast Gippsland quail, pancetta, mushroom risotto 

Chicken liver parfait, Amaro jellly, pickles, brioche 




Parisian gnocchi, pumpkin, mushrooms, watercress

John Dory, cauliflower, orange glazed chicory, sultanas, pine nut dressing 

Southern Ranges 200gm sirloin, hot English remoulade, parsley caper shallot salad 

Aylesbury duck breast, leg croquette, potato terrine, braised lentils



Winter leaves, citronette dressing 12

Kalettes, chilli, lemon, garlic butter 13

Shoestring fries, rosemary salt 11



Classic crème caramel, orange tuile 

Valrhona chocolate mousse, peanut brittle, chestnut ice-cream



Selection of Australian and international cheeses with 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


Freshly shucked oysters with mignonette & lemon
3 for 15 | 6 for 28 | 15 for 54
Charcuterie plate
Iberico serrano, cantimpalo, lomo, chicken liver parfait, house pickles, sourdough croutons


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


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
Winter leaves
mustard vinaigrette
House chips


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


Award winning cheese plate
L’Artisian Extravagant triple brie, Berry’s Creek Riverine blue, Bay of Fire cloth bound cheddar, fruit chutney, lavosh