Set Menu Dinner (Tuesdays to Saturdays)
ENTRÉE
Pan Seared Hokkaido Scallops
Sauce Vierge | Squid Ink | Sea Herbs
Chicken, Leek & Truffle Terrine
Sourdough | House Pickles | Apple Currant Chutney
New Season Local Asparagus
Brick Pastry | Peas | Whipped Vegan Feta | White Balsamic
Smoked Barramundi
Pommes Anna | Buttermilk | Kyoto Green Onion Oil | Caviar
Otway Pork Belly
Crackling | Smoked Soy | Apple | Celery
MAIN
Dry Aged, Spiced Duck Breast
Truffle Honey | Parsnip | Blackberry | Carrots
Infinity Blue Barramundi Fillet
Fennel Puree | Roast Red Pepper | Tomato | Asparagus | Capers
Roaring Forties Lamb Rump
Artichoke | Ratatouille Vierge | Black Olive | Rosemary Jus | Dauphine Potato
Cape Grim Scotch Fillet 250g
Bearnaise Butter | Fries | Salad | Red Wine Jus
Mushroom & Leek Risotto
Porcini | King Brown | Baby Leek
Chef’s Signature Cut
Salsa Verde | Jus | Confit Shallots
DESSERT
Tiramisu
Coffee | Chocolate | Mascarpone
Lemon Curd Tart
Seasonal Berries | Blackberry Gel | Citrus Gel
Rose parfait
Lychee Champagne Gel | Meringue
Cheese Plate
French Brillat-Savarin | Mt. Jagged Mature Cheddar | Muscatel | Fig-Pear-Fennel Paste | Lavosh
SIDES
Brussels SproutA$18.00
Hazelnuts | Sherry Vinegar | Pancetta | Salted Ricotta
Lettuce SaladA$18.00
Chardonnay Buttermilk Dressing
Pan Roasted PotatoesA$18.00
Rosemary | Garlic
Heirloom CarrotsA$18.00
Five Seed Granola | Honey