Our carefully curated selection of entrées, mains, and desserts is designed to captivate the senses and leave a lasting impression. Each dish is thoughtfully crafted using the finest seasonal produce, handpicked to ensure the freshest flavors and highest quality. From beautifully presented starters to indulgent mains and decadent desserts, every element reflects our commitment to excellence and passion for creating unforgettable dining experiences.
Alternate drop
2 Course $56
3 Course $69
Prices are per person and exclusive of GST & Staff
We can create vegetarian & dietary alternatives as required
ENTREE
- Rannoch farm quail, gribiche, asparagus, VSOP jus gf
- Tuna tataki, yuzu, radish, watermelon, nori gf / df
- Mustard, parsley, brioche, quandong relish
- Charred eggplant, coconut, melon, pomegranate, mint, wattle seed gf/vgn
- 63˚ eggs, cauliflower, grapefruit, hazelnut, frisee gf/v
- Altair wagyu Beef carpaccio, kimchi cucumber, grape, daikon, carrot gf / df
- prosciutto, buratta, caramelised figs, sticky fig balsamic, baby rocket gf
- ·confit duck ri lette, carrot & honey, endive, mustard vinaigrette df gf
- fried goat cheese croquette, shaved beetroot salad, hazelnut dressing v
- poached lemon prawns, textures of fennel, chorizo oil gf
- citrus cured salmon, macadamia crumble, shaved fennel, soured cream gf
- sautéed mushroom & truffle custard tart, herbs, truffle aioli v
- seared beef tagliata, puffed quinoa tabouleh, carrot hummus df gf
MAINS
- Hazelden chicken breast, spinach puree, pumpkin pannacotta, charred onion gf
- Salmon, umeboshi plum, oyster mushroom, wakame, miso broth df
- Market fish, native sea herbs, leek, kohlrabi, squid ink, root vegetable gf
- Valenca’s pork belly, black pudding, apple, prune, juniper salt gf / d
- Roaring 40’s rack, oregano crust, skordalia, harissa carrot, shallots
- Wimmera duck breast, honey, braised lentils, beetroot, cauliflower, cocoa nib jus gf / df
- Bass Straight Angus eye fillet, blackened onion soubise, parisian mash, wilted kale, native pepper berry jus gf
- Wild mushrooms risotto, brie, lime, truffle gf
- Glenloth chicken, speck, apples, raisons, roast potatoes, tarragon veloute gf
- Eye fillet steak, braised beef croquette, carrot puree, charred onion, jus
- Seared salmon, textures of cauliflower, saffron, spices & raisin burnt butter gf
- Crispy skinned snapper, provençal dutch creams, sprouts, saffron aioli df gf
- Honey roast heirloom carrots, quinoa, whipped feta, kale gf v
- Shallot & leek tarte tatin, ratatouille, goats curd, agresto salsa v
- Milk braised pork belly, fennel, butternut squash, jus, fennel crackle gf
- Grilled lamb rump, fondant potato, braised endive, sorrel pesto df gf
DESSERTS
- Anvers chocolate & walnut brownie, salted caramel, chocolate mousse, malted cream
- Baked custard, sable breton, pistachio sponge, raspberry sorbet
- Warm ricotta tart, lemon curd, creme fraiche, blueberry coulis gf
- Spiced sponge, coconut mousse, orange gel, chocolate soil gf / df
- Rhubarb & ginger creme brûlée, ginger nut biscuit
- Baked pecan tart, orange, honeycomb, cream
- Strawberry shortcake, sable biscuit, macerated strawberries, vani la mousse
- Turkish delight pavlova, strawberry, watermelon, rose cream, pomegranate gf
- Apple pie panna cotta, caramelised white chocolate crunch, whey caramel gf
- Vani la & shiraz poached pear, mandarin rice pudding, shiraz syrup gf
- Dark chocolate tart, cherry ripple ice cream
- Milawa Blue, Barossa Valey triple cream, Bay of Fires cloth bound cheddar, dried fruit, roasted nuts, fig jam, lavosh bark
DIETARY & ALLERGENS
TERMS AND CONDITIONS