Small Dishes
YARRA VALLEY SMOKED SALMON CAVIARAUD 19.00
Creme fraiche | potato crisp
MT. ZERO OLIVESAUD 12.00
Herbs | olive oil
FRESHLY SHUCKED OYSTERS
Red wine vinegar | shallot dressing
- eaAUD 5.50
- 1/2dozAUD 32.00
Salumi
CHARCUTERIE BOARDAUD 35.00
Chef's selection of cured meats
BRESAOLAAUD 18.00
Air dried beef
GUANCIALEAUD 18.00
Pork cheek | sea salt | black pepper
SAN DANIELLE PROSCIUTTOAUD 18.00
Aged 36 months | house made pickle
CAPOCOLLAAUD 18.00
Peppercorn | juniper berry | aged pork loin
Entree
ROMAN GNOCCHI
Taleggio | oyster mushroom | leek | soft herbs
CURED TROUT
Trout rillette | avocado | Yarra Valley caviar | Yuzu sesame | seaweed
CELERIAC VELOUTE
Scallops | chervil
TERRINE OF HAM HOCK
Pork scotch fillet | pickled apple | watercress
GRILLED CARROTS
Hummus | harissa | pistachio dukkha | pickled carrot
Main
SLOW COOKED BEEF RIB
Potato gratin | roasted onions | chervil | garlic and spinach purée
ROASTED DUCK BREAST
Pomme Dauphine | Jerusalem artichoke | gai lan | cherry jus
ROASTED BARRAMUNDI FILLET
Prawns | clams | capers | parsley | fennel | butter sauce
MISO ROASTED KOHLRABI
Parsnip | yuzu sesame | watercress | radish
LAMB SHOULDER [for 2]
Grilled gem lettuce | pea and mint dressing | ricotta salata
Sides
FRIED ROYAL BLUE POTATOESAUD 12.00
Rosemary salt
BUTTER LETTUCEAUD 12.00
Radish | chives | lemon dressing
GREENSAUD 12.00
Olive oil | lemon
ROCKETAUD 12.00
Witlof | hazelnut dressing
Dessert
GOAT’S CURD CHEESECAKE
Citrus | candied rind | macadamia
CHOCOLATE BROWNIE
Honeycomb | cherry | crème fraiche
PEACH MELBA TART
Local raspberries | vanilla ice cream
BUTTERMILK SCONES
Peach Melba jam | double cream
CHEF’S SELECTED CHEESE BOARD
Selection of local and artisan cheeses traditional condiments