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Restaurant

We are open on Queen's Birthday, Monday 10th June

Please note that a 10% Public Holiday surcharge applies

 

Open Tuesday - Sunday 11am - 5pm (Lunch 12 - 3pm)

Every day, our Head Chef, Mark Ebbels visits our ¼ acre kitchen garden before designing the menu for service. Whatever is growing is what’s going – it’s the way he loves to cook, each plate a reflection of the produce from which it’s made.

The garden represents the soul of the restaurant. More than 40 edible plants – including leafy vegetables, berries, herbs and fruit – appear on our menu at any one time. Because we pick ingredients in their prime, our menu changes as often as the weather in which they’re grown.

To avoid disappointment, we strongly advise booking ahead.

Although we update this website regularly, please email or call the restaurant on (03) 5962 3311 if you would like know the exact menu or have specific dietary requirements.

Tuesday - Friday, choose from 2 courses for $65pp or 3 courses for $75pp

Weekends & Public Holidays, choose from 2 courses $70pp or 3 courses $80pp

Please note that a 10% surcharge applies on public holidays

Food items may contain or have come into contact with nuts. If you have a nut allergy, please contact the restaurant to talk through your options.

All meals are dairy free.  Gluten free can be accomodated.

 

MENU

 

TO START

Oyster mushroom / chardonnay / crispy rice

additional black truffle $7

Watermelon / macadamia feta / potato / olive

Pumpkin / salmon roe / sandalwood nut / quince

Mountain pepper / liang pi / beef / feijoa

Celeriac / turmeric / onion jam / quinoa

 

TO FOLLOW

Smoked beetroot / parsley / pink pepper / apple

Rainbow trout / Jerusalem artichoke / kale / hazelnut

Rare kangaroo / garlic / grilled pepper / blood lime

Green olive risotto  / chayote / kaffir lime / celtuce

Gin pig / kohlrabi / turnip / wombok cabbage

 

TO FINISH

Caramelised apple / pinot noir / saffron / mint

Chocolate  / salted potato / davidson plum

Mandarin parfait / white chocolate / rosemary

Quince / spiced short bread / sunrise lime / mountain pepper

Rhubarb tart / coconut / raspberry / nutmeg

 

ADDITIONAL CHEESE BOARD (recommended for 2-3 poeple to share)

Selection of three cheeses / quince / green apple / lavoche    35

 

 

Restaurant

We are open on Queen's Birthday, Monday 10th June

Please note that a 10% Public Holiday surcharge applies

 

Open Tuesday - Sunday 11am - 5pm (Lunch 12 - 3pm)

Every day, our Head Chef, Mark Ebbels visits our ¼ acre kitchen garden before designing the menu for service. Whatever is growing is what’s going – it’s the way he loves to cook, each plate a reflection of the produce from which it’s made.

The garden represents the soul of the restaurant. More than 40 edible plants – including leafy vegetables, berries, herbs and fruit – appear on our menu at any one time. Because we pick ingredients in their prime, our menu changes as often as the weather in which they’re grown.

To avoid disappointment, we strongly advise booking ahead.

Although we update this website regularly, please email or call the restaurant on (03) 5962 3311 if you would like know the exact menu or have specific dietary requirements.

Tuesday - Friday, choose from 2 courses for $65pp or 3 courses for $75pp

Weekends & Public Holidays, choose from 2 courses $70pp or 3 courses $80pp

Please note that a 10% surcharge applies on public holidays

Food items may contain or have come into contact with nuts. If you have a nut allergy, please contact the restaurant to talk through your options.

All meals are dairy free.  Gluten free can be accomodated.

 

MENU

 

TO START

Oyster mushroom / chardonnay / crispy rice

additional black truffle $7

Watermelon / macadamia feta / potato / olive

Pumpkin / salmon roe / sandalwood nut / quince

Mountain pepper / liang pi / beef / feijoa

Celeriac / turmeric / onion jam / quinoa

 

TO FOLLOW

Smoked beetroot / parsley / pink pepper / apple

Rainbow trout / Jerusalem artichoke / kale / hazelnut

Rare kangaroo / garlic / grilled pepper / blood lime

Green olive risotto  / chayote / kaffir lime / celtuce

Gin pig / kohlrabi / turnip / wombok cabbage

 

TO FINISH

Caramelised apple / pinot noir / saffron / mint

Chocolate  / salted potato / davidson plum

Mandarin parfait / white chocolate / rosemary

Quince / spiced short bread / sunrise lime / mountain pepper

Rhubarb tart / coconut / raspberry / nutmeg

 

ADDITIONAL CHEESE BOARD (recommended for 2-3 poeple to share)

Selection of three cheeses / quince / green apple / lavoche    35