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SAMPLE MENU

Our menu does change regularly as we tailor our food around the best seasonal produce available in our kitchen garden. While we do update the website on a regular basis, please email or call the restaurant on (03) 5962 3311 if you would like know the exact menu for the day or have specific dietary requirements (last updated November 2017).
 

TO START

Estate carrots / crème fraîche / carrot top pesto / candied walnuts

Spanner crab / crisp rice cake/ avocado / ponzu jelly

Squid / creamed corn / green almonds / soba

Liver parfait / Persian feta / whipped orange / oat biscuites

Beef tartare / roasted onion mayo / puffed black rice / cured yolk

 

TO FOLLOW

Potato pasta / young peas & beans / goat's curd / potato mousse

Market fish / black bean / whipped oyster / baby fennel

Crisp venison leg / macadamia / confit mushroom / burnt butter

Kangaroo / cauliflower / smoked garlic / sour artichoke

Duck breast / ruby grapefruit / roasted carrot / pearl onions

 

ON THE SIDE

Soft leaves / breakfast radish / pickled pear / buttermilk

J-artichokes / hazelnuts / Comté

 

TO FINISH

Estate strawberries / roasted white chocolate / mascarpone

Verjus custard / sablè / meringue

70% chocolate / passionfruit / burnt butter

Salted miso caramel tart / roasted pear

Cheese

SAMPLE MENU

Our menu does change regularly as we tailor our food around the best seasonal produce available in our kitchen garden. While we do update the website on a regular basis, please email or call the restaurant on (03) 5962 3311 if you would like know the exact menu for the day or have specific dietary requirements (last updated November 2017).
 

TO START

Estate carrots / crème fraîche / carrot top pesto / candied walnuts

Spanner crab / crisp rice cake/ avocado / ponzu jelly

Squid / creamed corn / green almonds / soba

Liver parfait / Persian feta / whipped orange / oat biscuites

Beef tartare / roasted onion mayo / puffed black rice / cured yolk

 

TO FOLLOW

Potato pasta / young peas & beans / goat's curd / potato mousse

Market fish / black bean / whipped oyster / baby fennel

Crisp venison leg / macadamia / confit mushroom / burnt butter

Kangaroo / cauliflower / smoked garlic / sour artichoke

Duck breast / ruby grapefruit / roasted carrot / pearl onions

 

ON THE SIDE

Soft leaves / breakfast radish / pickled pear / buttermilk

J-artichokes / hazelnuts / Comté

 

TO FINISH

Estate strawberries / roasted white chocolate / mascarpone

Verjus custard / sablè / meringue

70% chocolate / passionfruit / burnt butter

Salted miso caramel tart / roasted pear

Cheese