A la Carte Menu
Diced emu, onions, capers, tabasco, seasoning
Seared scallops, sorrel velouté, mandarins two ways; suffused & candied, sorrel crisps
Prawn terrine, on a bed of mango & avocado salsa, pea shoots, sesame seeds, dill oil
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.
Glass rice noodles, tossed with coriander, diced tomato and cucumber, spicy sesame oil dressing
Banksia, Yearling eye fillet, caramelised shallots, gratin dauphinois, kale, red wine jus
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.
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
Polenta sticks, sautéed mushrooms, green peas, salad
Wild rocket, roast pumpkin, fetta, roasted pine nuts, red onion & thyme (GF)
tomatoes, mozzarella, basil, balsamic glaze
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.
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