Dinner

Two course – $80 p.p.
Three course – $90 p.p.

MENU

Artisan organic sourdough bread +$8
(v, df)

Marinated Alto olives +$9
(v, gf & df)

Appellation Rock Oysters +$33
shucked to order – served with verjus & pepperberry granita
(gf, df)

ENTREE

Slow-cooked pumpkin, Pyengana cream, pepitas & amaranth (v, gf)

Smoked beef tartare, chestnut & garlic crisps (gf)

Hiramasa kingfish, nashi pear & lemon jam (gf, df)

Warm Smoke Trap eel, salt-baked beetroot & cultured cream (gf)

MAIN

Braised black barley, goat’s fetta & smoked almonds​ (v)

Lamb shortloin, white eggplant, roasted cipollini onion (gf)

Roasted pork, onion caramel, cimi de rapa, smoked hock broth (gf)

Snapper, celeriac, capers, brown butter (gf)

Rangers Valley bavette, black pepper sauce, spinach (gf)

TO FINISH

Nemesis
flourless caribe chocolate cake, vanilla and amarena cherry ice-cream, cacao nib tuile

Tropical Layers
crunchy sable breton, passion fruit cream, banana chantilly

Rocher Chocolate Mille-Feuille
whipped jivara ganache, hazelnut praline, salted caramel sauce

Homemade Sorbet
fresh fruit in ginger syrup, mango sorbet, raspberry sorbet

Trio of Australian cheese +$28
quince paste, pecan nuts, lavosh

SIDES +$10 each

Romaine lettuce, caesar dressing, croutons, parmesan

Green beans, olive oil, crushed hazelnuts

Heirloom tomato salad, Meredith Dairy goat’s curd & anchovy dressing

French fries, smoked paprika, chicken salt

CHEF’S TASTING MENU 

Currently not available.

We take your allergy and dietary requirements seriously. Please advise us at the time of booking and we will do our best to accommodate them.
Menu prices and dishes are subject to change.