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.