Restaurant Menu


Freshly shucked coffin bay oysters with Yarra Valley Salmon eggs

Free range chicken and herb terrine with pickles and toasties

Peking pork pancakes, pickled cucumber, hoi sin sauce

Salad of St Agur blue cheese, witlof, pear, walnuts and pomegranate molasses

Crispy Ravioli filled with Moroccan spiced pumpkin and topped with warm yoghurt sauce



NZ King salmon on roasted kipflers with an orange and fennel salad

Twice cooked duck leg and wild mushroom risotto

Pork rib cutlet, cauliflower puree celeriac remoulade, and an apple jus

Trio of Bultara Saltbush lamb cutlets, katafi wrapped pumpkin and a watermelon, mint and salute olive salad

300g Collinson sirloin, Paris mash, baby veg and a shallot red wine sauce

To Finish

Vanilla bean panna cotta, berry salad and pistachio ice cream

Italian chocolate torte with vanilla bean ice cream

Fromager D’Affinois blue cheese, fruit slices and truffle honey