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RESTAURANT

Our restaurant will be closed for a private function on Friday the 6th of April


Restaurant open Tuesday to Sunday, noon to 5pm (kitchen open from noon to 3pm)

Bookings essential. Call (03) 5957 3510 to lock in lunch, or email us here.

Every day, Head Chef Troy Spencer 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 Troy picks 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 $60 or 3 courses for $70 on weekends and public holidays, à la carte menu is available on weekdays.

See our sample menu below:


TO START

Octopus / potato sauce / crisp skins / candied fennel / yabby oil

Today’s baby tomatoes / white peach / avocado / apple cucumber

Duck neck sausage / pistachio / orange / juniper jus

Cobia crudo / spanner crab / lardo / chickpea mayonnaise / pickled garlic

 

TO FOLLOW

Salt baked pumpkin / spiced macadamia’s / puffed grains / nigella butter

Pork loin / pressed apple / pickled shallots / cider sauce

Wagyu striploin / smoked eggplant / mountain pepper

Market fish / white beans / white sauce / black olive / baby peppers

 

ON THE SIDE

Soft leaves / buttermilk dressing / pear / soft herbs

Estate zucchini / goat’s feta / mint & macadamia pesto

Fried potatoes / black garlic aioli

 

TO FINISH

Salted caramel & miso tart / cream cheese

70% chocolate / almond / burnt butter

Burnt meringue / sour cherries / buttermilk / caramelised wheat

Cheese selection


Photogallery rendered here.

RESTAURANT

Our restaurant will be closed for a private function on Friday the 6th of April


Restaurant open Tuesday to Sunday, noon to 5pm (kitchen open from noon to 3pm)

Bookings essential. Call (03) 5957 3510 to lock in lunch, or email us here.

Every day, Head Chef Troy Spencer 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 Troy picks 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 $60 or 3 courses for $70 on weekends and public holidays, à la carte menu is available on weekdays.

See our sample menu below:


TO START

Octopus / potato sauce / crisp skins / candied fennel / yabby oil

Today’s baby tomatoes / white peach / avocado / apple cucumber

Duck neck sausage / pistachio / orange / juniper jus

Cobia crudo / spanner crab / lardo / chickpea mayonnaise / pickled garlic

 

TO FOLLOW

Salt baked pumpkin / spiced macadamia’s / puffed grains / nigella butter

Pork loin / pressed apple / pickled shallots / cider sauce

Wagyu striploin / smoked eggplant / mountain pepper

Market fish / white beans / white sauce / black olive / baby peppers

 

ON THE SIDE

Soft leaves / buttermilk dressing / pear / soft herbs

Estate zucchini / goat’s feta / mint & macadamia pesto

Fried potatoes / black garlic aioli

 

TO FINISH

Salted caramel & miso tart / cream cheese

70% chocolate / almond / burnt butter

Burnt meringue / sour cherries / buttermilk / caramelised wheat

Cheese selection


Photogallery rendered here.