A La Carte Menu
Tuscan roll, French cultured butter 5
Olives, fennel & garlic 8
King prawn, watercress, paprika 14 ea
Chicken, lemon emulsion, sumac 14 ea
Beef tartare, spring onion crisp 17
Chicken liver pate, date puree 18
Kingfish, avocado, sesame 18
Burrata, annatto oil, guava, sourdough 19
Cauliflower, bean aderezo, fennel 26
Spiced beetroot, cabbage, creme fraiche 26
Parsnip & leek pithivier, rocket, walnut 28
Pumpkin, hummus, salsa verde 30
Eggplant, tomato, fior di latte 34
Ora salmon, dill veloute, fennel, Kalamata 49
Bannockburn chicken, carrot, dukkah 42
Lamb shoulder, grains, zhoug, preserved lemon 46
King River Wagyu rump, Swiss brown, red pepper 56
Gippsland striploin (500gms), allium, pesto 68
Potato, rosemary & garlic 14
Brussel sprout, bacon, chilli 14
- Sample Menu - Subject to Changes -
Chef's Selection Menu (Shared Format)
This is a curated menu of our most popular and requested dishes with a focus on seasonality and balance, letting our team take decision making out of your evening. Please notify us at the time of booking of any dietary requirements. For the full experience we will happily prescribe a selection of matching wines.
'Chef's Selection of Four (Shared Format)'
$78 per person
with wine pairing add $40 per person
'Chef's Selection of Five (Shared Format)'
$93 per person includes dessert
with wine pairing add $50 per person
Please note that bookings of 7 or more people are required to partake in one of our Chef's Selection Menus.
Vegan, Vegetarian, Pescatarian & Gluten Free Options Available - Please specify dietary requirements at the time of booking.
* All credit card transactions will incur a fee