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
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.
