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MENU

ENTREES

Diamond shell clams with pork neck meatballs, fermented chilli, fino sherry 23

Heirloom tomatoes gazpacho, Barham Farm hass avocado, lemongrass, basil 21

supplement for dressed Queensland spanner crab +8

Hiramasa kingfish ceviche, Yarra Valley salmon caviar, citrus, green kiwi, soft herbs 23

Crumbed quail, Serrano ham, goat’s curd, peas, mint 24

MAINS

Ratatouille, brie, grilled sourdough bread 32

Nichols corn-fed chicken breast, romesco, smoked shallot butter,caramelised shallots 38

Fish of the Day, Ortiz anchovies, lemon puree, beans 42

Grass fed Cape Grim porterhouse steak, chimichurri, Persian feta, compressed watermelon 44

SIDES

Green beans, black garlic, emulsion, almonds 12

Ramarro Farm seasonal salad leaves, soft herbs, mustard vinaigrette 12

House shoestring fries, garlic aioli 10

Wandin Yellock Farm heirloom tomato salad, red onion, Manchego 14

DESSERT

New season mango, liquorice, mint, finger lime, coconut sorbet 16

Beenak Farm kiwi fruit, yogurt mousse, white peach sorbet, meringue, passionfruit 16

Valrhona chocolate mousse, salted peanut brittle, banana ice cream 16

CHEESE

Australian and European cheese selection, fruit compote,  lavosh 32

 

Our kitchen team is inspired by local farmers, foragers and fisherman 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.

A LA CARTE MENU
BOTTOMLESS BRUNCH MENU
OUR SNACKS MENU
WINE & DRINKS MENU

Feed Me

We are offering a choice of 2 or 3 course set menus with optional additions.
2 courses 69pp | 3 courses 84pp

Nibbles

Freshly shucked oysters
3 for 15 | 6 for 28 | 15 for 54
mignonette & lemon
Charcuterie plate
30
Culatello, wagyu bresaola, cacciatore, confit rabbit terrine, house pickles, gnocchi fritto

Entrees

Baby Octopus
with grilled, nduja, olives & raddichio
Burrata
with preserved zucchini, lemon & anchovy
Harvey Bay scallops
with celeriac, pickled apple, herb & almond butter
Barbequed Quail Spiedini
with Jerusalem artichokes, cime di rapa

Mains

Slow roasted beef short rib
with Pedro Ximenez, roasted beets & horseradish
Cacciucco (fish stew)
with diamond shell clams, Spring Bay mussels, snapper, fregola
Duck Ragu
risotto, porcini & chestnuts
Creste di gallo
with ricotta, chard & macadamia

Sides

Braised greens, pecorino & pangratatto
12
Winter leaves
10
chardonnay vinaigrette
Italian fried baby kipflers
10
confit garlic, rosemary salt

Dessert

Chocolate fondant
with hazelnut ice-cream
Lemon curd
pink pepper meringue, finger lime & mandarin sorbet
Crème fraîche cheesecake
with spiced quinces, oat biscuit & chocolate sorbet

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
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213 SWAN STREET, RICHMOND, (03) 84560933

OPENING HOURS: Wed – Fri : 5pm to late / Sat: 12pm to late / Sun: 12pm to 6pm