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