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Restaurant

Please note the change in opening hours:

Saturday 17th November
Restaurant: Last orders at 1pm, closing at 2pm
Deck: Last orders at 2:15pm, closing at 3pm
Cellar Door: Last tastings at 4:15pm, closing at 4:30pm

Summer Trading from Boxing Day until end of January, 7 days per week


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. For a more casual offering, visit The Deck.

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.

Choose from 2 courses for $65 or 3 courses for $75 on weekends and public holidays, à la carte menu is available on weekdays.
 

MENU


TO START

Warm custard / caramelized onion broth / miso / meyer lemon

Spring tart / potato / peas / macadamia

Charred broccoli / black olive / black bean / mandarin

Braised venison / mountain pepper / mushroom / caramelised garlic

Heirloom baby carrot / quinoa / turmeric curry / blood lime

 

TO FOLLOW

Confit potato / black garlic / dashi / wakame / kohlrabi

50  rainbow trout / fermented rice / vanilla beetroot

Rare kangaroo / buckwheat short crust / kimchi / hemp

Tuscan kale risotto / artichoke / baby leaves / balsamic

Grilled duck breast / celeriac / coffee / witlof / baby onion

 

ON THE SIDE

Soft leaves / hazelnuts / pear dressing

 

TO FINISH

Chocolate mousse / salted caramel / Davidson plum

Amazake parfait / rhubarb / hazelnut / lemon balm

Strawberry / coconut short bread / sunrise lime / avocado

Almond tart / apple / fennel / bay leaf
 

 

Restaurant

Please note the change in opening hours:

Saturday 17th November
Restaurant: Last orders at 1pm, closing at 2pm
Deck: Last orders at 2:15pm, closing at 3pm
Cellar Door: Last tastings at 4:15pm, closing at 4:30pm

Summer Trading from Boxing Day until end of January, 7 days per week


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. For a more casual offering, visit The Deck.

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.

Choose from 2 courses for $65 or 3 courses for $75 on weekends and public holidays, à la carte menu is available on weekdays.
 

MENU


TO START

Warm custard / caramelized onion broth / miso / meyer lemon

Spring tart / potato / peas / macadamia

Charred broccoli / black olive / black bean / mandarin

Braised venison / mountain pepper / mushroom / caramelised garlic

Heirloom baby carrot / quinoa / turmeric curry / blood lime

 

TO FOLLOW

Confit potato / black garlic / dashi / wakame / kohlrabi

50  rainbow trout / fermented rice / vanilla beetroot

Rare kangaroo / buckwheat short crust / kimchi / hemp

Tuscan kale risotto / artichoke / baby leaves / balsamic

Grilled duck breast / celeriac / coffee / witlof / baby onion

 

ON THE SIDE

Soft leaves / hazelnuts / pear dressing

 

TO FINISH

Chocolate mousse / salted caramel / Davidson plum

Amazake parfait / rhubarb / hazelnut / lemon balm

Strawberry / coconut short bread / sunrise lime / avocado

Almond tart / apple / fennel / bay leaf