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RESTAURANT

 

Owing to a power outage on Thu 19 July we have had issues with our email communications. We apologise for the delay with our replies.

With any urgent queries, please contact the team in the Restaurant (telephone, 03 5957 3510).

 

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, our Chefs visit our ¼ acre kitchen garden before designing the menu for service. Whatever is growing is what’s going – it’s the way we love 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 $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

Charred broccoli / black olive / black bean / mandarin / cardamom

Braised venison / mountain pepper / pomegranate / caramelised garlic

Cauliflower / black truffle / potato / gremolata / nutmeg

Soused rainbow trout / vanilla / beetroot / miso / black lime

Heirloom carrot / turmeric / coconut / finger lime / quinoa

 

TO FOLLOW

Confit potato / black garlic / dashi / wakame / kohlrabi

Rare kangaroo / burnt broccoli / celeriac / buckwheat / shiitake mushroom / madeira

Lamb rump / anchovy / caramelised yoghurt / pickled winter vegetables

Steamed sea bream / borlotti beans / lemon pith emulsion / fennel

Crispy pork belly / Tuscan kale / turnip / sesame seed / balsamic

 

ON THE SIDE

Soft leaves / black radish / hazelnuts / pear & white balsamic

Fried russet potatoes / black truffle

 

TO FINISH

Chocolate mousse / salted caramel / strawberry gum /  Davidson plum    

Jerusalem artichoke ice cream / pumpkin seed praline / ale curd

Caramelised quince / mountain pepper / short bread 

Cheese selection


 

RESTAURANT

 

Owing to a power outage on Thu 19 July we have had issues with our email communications. We apologise for the delay with our replies.

With any urgent queries, please contact the team in the Restaurant (telephone, 03 5957 3510).

 

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, our Chefs visit our ¼ acre kitchen garden before designing the menu for service. Whatever is growing is what’s going – it’s the way we love 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 $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

Charred broccoli / black olive / black bean / mandarin / cardamom

Braised venison / mountain pepper / pomegranate / caramelised garlic

Cauliflower / black truffle / potato / gremolata / nutmeg

Soused rainbow trout / vanilla / beetroot / miso / black lime

Heirloom carrot / turmeric / coconut / finger lime / quinoa

 

TO FOLLOW

Confit potato / black garlic / dashi / wakame / kohlrabi

Rare kangaroo / burnt broccoli / celeriac / buckwheat / shiitake mushroom / madeira

Lamb rump / anchovy / caramelised yoghurt / pickled winter vegetables

Steamed sea bream / borlotti beans / lemon pith emulsion / fennel

Crispy pork belly / Tuscan kale / turnip / sesame seed / balsamic

 

ON THE SIDE

Soft leaves / black radish / hazelnuts / pear & white balsamic

Fried russet potatoes / black truffle

 

TO FINISH

Chocolate mousse / salted caramel / strawberry gum /  Davidson plum    

Jerusalem artichoke ice cream / pumpkin seed praline / ale curd

Caramelised quince / mountain pepper / short bread 

Cheese selection