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Restaurant

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.

 

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.


ARCHIBALD PRIZE EXPRESS 3 COURSE MENU

With a glass of Estate Wine 75pp

celeriac / turmeric curry  / onion jam / quinoa

smoked beetroot / parsley / pink pepper / apple

lemonade lemon / coconut / tonka bean


SPRING MENU

2 COURSES 70 pp, 3 COURSES 80pp

 

TO START

broccolini / macadamia feta / potato / olive

oyster mushroom / chardonnay / crispy rice

 celeriac / turmeric curry / onion jam / quinoa

 mountain pepper / liang pi / venison / sunrise lime

 pumpkin / salmon roe / sandalwood nut / quince

 

TO FOLLOW

green olive risotto / chayote / kaffir lime / celtuce

rainbow trout / Jerusalem artichoke / kale / hazelnut

smoked beetroot / parsley / pink pepper / apple

gin pig / kohlrabi / turnip / wombok cabbage

rare kangaroo / garlic / palm hearts / blood lime

 

TO FINISH

ginger custard / Jerusalem artichoke / apple / caramel

mandarin parfait / white chocolate / rosemary

chocolate / salted potato / blood orange

grapefruit / butterscotch / shortbread

lemon / meringue / coconut / tonka bean

                            

 

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

 

Selection of three cheeses / quince / green apple / lavoche

 

 

Restaurant

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.

 

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.


ARCHIBALD PRIZE EXPRESS 3 COURSE MENU

With a glass of Estate Wine 75pp

celeriac / turmeric curry  / onion jam / quinoa

smoked beetroot / parsley / pink pepper / apple

lemonade lemon / coconut / tonka bean


SPRING MENU

2 COURSES 70 pp, 3 COURSES 80pp

 

TO START

broccolini / macadamia feta / potato / olive

oyster mushroom / chardonnay / crispy rice

 celeriac / turmeric curry / onion jam / quinoa

 mountain pepper / liang pi / venison / sunrise lime

 pumpkin / salmon roe / sandalwood nut / quince

 

TO FOLLOW

green olive risotto / chayote / kaffir lime / celtuce

rainbow trout / Jerusalem artichoke / kale / hazelnut

smoked beetroot / parsley / pink pepper / apple

gin pig / kohlrabi / turnip / wombok cabbage

rare kangaroo / garlic / palm hearts / blood lime

 

TO FINISH

ginger custard / Jerusalem artichoke / apple / caramel

mandarin parfait / white chocolate / rosemary

chocolate / salted potato / blood orange

grapefruit / butterscotch / shortbread

lemon / meringue / coconut / tonka bean

                            

 

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

 

Selection of three cheeses / quince / green apple / lavoche