Menu

Browse

Oysters

• 5Clair de Lune Bouton
• 5Moonlight Kiss
• 5.5The Rusty Wire

To Start

• 6Whipped mortadella & pickled chilli (2pce)
• 12Zucchini flower dolmas (2pce)
• 12Spring vegetables, fresh cheese & sesame
• 16Marinated razor back prawns & mussels
• 24Tin of Ortiz anchovies

Charcuterie

• 21Foie gras parfait with toasted brioche
• 16Fiocco (30g)
• 16Saucisson Sec (30g)
• 16Proscuitto San Daniele (30g)
• 16Oscura Grande (30g)
• 28Jamón Ibérico Joselito (30g)
• 29Kitchen charcuterie selection

Salad & Comestibles

• 28Tuna tartare, goat's curd & crushed pea
• 19New season asparagus, tarragon & egg yolk sauce
• 18Zucchini, pine nut, saltbush & mint oil
• 16Cos hearts, mallorquina, chives & croutons
• 16Black barley, broccolini & bagna càuda

Larger Dishes

• 28Braised greens & ricotta pie, mushroom ketchup
• 38Rock flathead, pipis, broad beans & sugar snaps
• 42Rare breed pork cutlet, pickled witlof & butcher's sauce
• 42O'Connor sirloin, cipollini & bone marrow
• 48/80Slow roast lamb shoulder, almond & roasted red pepper
• 9Kipfler potatoes, horseradish & marjoram
• 9Butter lettuce, white balsamic & pepper dressing

Cheese

• 16Pyengana - cow’s milk, hard, Tasmania
• 16Berrys Creek 'Riverine' - buffalo milk, blue, Victoria
• 21Holy Goat La Luna – goat’s milk, soft, Victoria
• 21Selection of three cheeses

Dessert

• 18Valrhona chocolate, hazelnut & coffee sorbet
• 16Baked meringue, mango & coconut sorbet
• 17Rum baba, aged rum
• 4 eachMadeleine, filled with lemon curd (15 mins)

Chef's Selection Menu (Sample) - Changes Daily

• $75 per person ($83 Sundays & Public Holidays) - available lunch & dinner
• Oysters
• Zucchini flower dolmas
• Black barley, broccolini & bagna càuda
• Tuna tartare, goat's curd & crushed pea
• New season asparagus, tarragon & egg yolk sauce
• Kitchen charcuterie selection
• Slow roast lamb shoulder to share
• Kipfler potatoes, horseradish & marjoram
• Butter lettuce, white balsamic & pepper dressing
• Baked meringue, mango & coconut sorbet