A la Carte Menu


Emu Tartare

Diced emu, onions, capers, tabasco, seasoning

Mandarin Scallop

Seared scallops, sorrel velouté, mandarins two ways; suffused & candied, sorrel crisps

Prawn Tian

Prawn terrine, on a bed of mango & avocado salsa, pea shoots, sesame seeds, dill oil

Pork Belly

Western Plains pork, sticky Asian sauce, with broccolini and spiced, cauliflower puree

Stuffed Zucchini Flowers

Mt Franklin Zucchini flowers stuffed with fried tofu on a bed of zucchini carpaccio and watercress salad.

Cellophane noodles

Glass rice noodles, tossed with coriander, diced tomato and cucumber, spicy sesame oil dressing


Eye Fillet

Banksia, Yearling eye fillet, caramelised shallots, gratin dauphinois, kale, red wine jus

Lamb rack

Rack of lamb, carrot puree, carrots, rainbow chard, green peas, red currant jus


Tender breast of duck, caramelised onions, beetroot puree, sautéed beetroot, chard, pomegranate sauce.

Chicken Roulade

La Ionica, air chilled, chemical free, chicken fillets wrapped in Otway free range prosciutto, served on corn puree, sautéed kale, baby turnip, lemon thyme jus.

Fish of the Day

Premium market fish delivered daily from our local supplier; served on lentils, carrot and celery and greens in a rich prawn broth.

Mushroom Risotto (Veg/VG)

Coconut rice, mushrooms, pine nuts, greens

Herbs Polenta

Polenta sticks, sautéed mushrooms, green peas, salad


Roast Pumpkin

Wild rocket, roast pumpkin, fetta, roasted pine nuts, red onion & thyme (GF)


tomatoes, mozzarella, basil, balsamic glaze

Small serves:

Patatas Bravas

Deep fried potato, rich tomato sauce

Sautéed green beans, crispy pancetta, almonds

Rocket, pear, walnut, parmesan, aged balsamic vinaigrette (GF)


Trio of house made sorbets (g)

Trio of house made ice creams (g)

Lime infused crème brûlée, oat biscuit


Coconut Chia seed dessert, fresh fruit, pineapple granita


Cheese’s cut in 50gram portions

1 cheese       17.00

Additional cheese 7.00 each


Gippsland Blue (Cow’s Milk) Victoria Australia

Australia’s first farmhouse blue cheese and is made only with milk from the herd of Friesian cows at the Hillcrest farm in Gippsland. Soft and slightly runny texture with luscious blue creamy flavour.

Pyengana Cheddar

The Traditional Cheddar, aged for 3-4 months develops a slight acidity but is still moist and creamy but with a stronger, pronounced flavour.

Yering Station Yarra Valley Camembert

a moist, soft, creamy, surface-ripened cow's milk cheese made in the Yarra Valley, an hour from Melbourne.

L’ ARTISAN Organic Le Rouge (Cow’s Milk)  Timboon, Victoria

French cheese maker, Matthieu Megard has newly released `Le Rouge`;

a strong washed, rind with vigorous, pungent flavours and a soft creamy texture when ripe.

Please note that a surcharge applies of $10 per person for public holiday service

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