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Restaurant

Open daily throughout January, 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.


CURRENT MENU

2 COURSES 70 pp, 3 COURSES 80pp

 

TO START

broccolini / macadamia feta / potato / olive

 mushroom parfait / mushroom jam/ cherry / crispy shallot

roasted onion / turmeric curry / quinoa

 mountain pepper / liang pi / venison / sunrise lime

 zucchini / salmon roe / sandalwood nut / quince

 

TO FOLLOW

green olive risotto / chayote / kaffir lime / celtuce

rainbow trout / pak choi / chardonnay / mustard seeds

smoked beetroot / apple / pink pepper 

lamb belly / lovage / peach / piccalilli

rare kangaroo / black garlic / palm hearts / blood lime

 

TO FINISH

ginger custard / Jerusalem artichoke / caramel / apple

strawberry / fennel / lime / wattle seed

chocolate / chickpea / blood orange

grapefruit / butterscotch / shortbread

raspberry / meringue / coconut / tonka bean

                            

 

ADDITIONAL CHEESE BOARD (recommended for 2-3 people to share)  $35

 

Selection of three cheeses / quince / green apple / lavoche

 

*$10pp fee applies if you choose to bring a birthday cake to be consumed in the restaurant*

 

 

Restaurant

Open daily throughout January, 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.


CURRENT MENU

2 COURSES 70 pp, 3 COURSES 80pp

 

TO START

broccolini / macadamia feta / potato / olive

 mushroom parfait / mushroom jam/ cherry / crispy shallot

roasted onion / turmeric curry / quinoa

 mountain pepper / liang pi / venison / sunrise lime

 zucchini / salmon roe / sandalwood nut / quince

 

TO FOLLOW

green olive risotto / chayote / kaffir lime / celtuce

rainbow trout / pak choi / chardonnay / mustard seeds

smoked beetroot / apple / pink pepper 

lamb belly / lovage / peach / piccalilli

rare kangaroo / black garlic / palm hearts / blood lime

 

TO FINISH

ginger custard / Jerusalem artichoke / caramel / apple

strawberry / fennel / lime / wattle seed

chocolate / chickpea / blood orange

grapefruit / butterscotch / shortbread

raspberry / meringue / coconut / tonka bean

                            

 

ADDITIONAL CHEESE BOARD (recommended for 2-3 people to share)  $35

 

Selection of three cheeses / quince / green apple / lavoche

 

*$10pp fee applies if you choose to bring a birthday cake to be consumed in the restaurant*