SNACKS

Rosemary focaccia, sea salt 6

Lemon myrtle macadamia nuts 5

Potato crisps, celeriac  salt + vinegar  4

SA green kalamata olives 8

Salami 10

Duck liver parfait, duck fat brioche, pickles  22

STARTER

Seared Salmon, ponzu, pear, shies, Furikake 24

WA octopus, nduja butter, white beans, almonds 24

Thyme gnocchi, Gippsland blue, salted grapes, hazelnuts 25

Meredith goat’s cheese soufflé, fine herb salad  22 

Cauliflower, apple, lime,  almonds 20

MAINS

Line caught fish, macadamia, charred leek, lemon 38

Pork belly, celeriac, fresh apple, chestnut 38

Duck breast, quince, hazelnuts, radicchio, jus gras 40

Black Angus flank MS+5, XO butter, artichoke chips 42

Heritage carrots, carrot hummus, hazelnut dukkah 34

ACCOMPANIMENTS

Iceberg lettuce, spring onion, buttermilk, parmesan 10

New season potatoes, thyme, sea salt 10

Brussels sprouts, mint, local honey, seeds, parmesan 14

DESSERTS

White chocolate + honeycomb parfait, salted caramel 16

Baked cheesecake, persimmon 17

Warm date cake, toffee sauce, vanilla ice cream 16

Coconut rice pudding,  burnt orange caramel, pineapple 16

daily cheese selection with crackers + crispbread

one 14                      two 22                      three 30

 

Lingot d’ Argental+ fresh persimmon

White mould, cow’s milk, Burgundy, FR

 

Maffra cloth bound +quince paste

Cheddar, cow’s milk, Gippsland, VIC

 

Bleu d’ Auvergne+ local honey, walnuts

Blue vein, cow’s milk, Auvergne , FR

 

 

JOIN US FOR WINE TIME

3PM-6PM EVERYDAY

APEROL SPRITZ 12

SELECTED WINES 10

DRAUGHT BEERS 6