Menu

Victoria is blessed with diverse, evolving seasonal produce, dedicated farmers, vignerons, distillers, fishermen, butchers, cheesemakers, providores, market traders & many more dedicated industry professionals. Our menu is a celebration of their commitment to good food & quality in the glass.

    • SEAFOOD & OYSTER BAR

    • Oysters all (min 4 per serve)

      Moonlight Flat Oysters
      Rusty Wire 6
      McAsh Select
      Batemans Bay 5
      South Coast Oyster Farm
      Merimbula 5

      Chef’s selection half dozen 28/ dozen 55

    • Australian Caviar - garnished with a warm crepe & cultured vodka cream

      Organic Yarra Valley salmon 30g 25 / 50g 45

       

    • Petuna ocean trout tarator with tahini, heirloom cucumber & coriander escabeche

      24
    • Tuna sashimi salad, heirloom beetroot, spicy rocoto pepper dressing

      26 / 31
    • Chermoula prawn, Moroccan carrot salad, golden raisins & pistachios

      18
    • APPETISERS

    • 28hr Soir sourdough with freshly churned seaweed butter or new seasoned olive oil

      8
    • Castelfranco & puntarelle salad, figs, hazelnuts & amiel goat cheese

      16
    • Warm poached farm egg Australian truffles, Reggiano & soft polenta

      27
    • House smoked duck, kale, walnut & fig salad with duck liver parfait

      20
    • ORGANIC & BIODYNAMIC VEGETABLES & SALADS

    • Braised kale, chickpeas & smoked paprika

      12
    • Radicchio, field beans, figs & heirloom beetroot salad with cumin yoghurt

      15
    • Pea, farro, lentil & celery salad with smoked fetta

      15
    • Broccoli salad, almonds, heirloom turnips, pear & sheep milk cheese

      14
    • Roasted ras el hanout spiced Romanesco cauliflower with pepita tahini sauce

      15
    • Wood grilled Savoy cabbage, hazelnuts, sage, pancetta & Roquefort dressing

      14
    • Triple cooked Yukon gold potatoes, smoked garlic aioli (V)

      11
    • All vegetable dishes may contain traces of nuts & can be adapted for vegans

    • VEGETARIAN MAIN

    • Twice baked Jerusalem artichoke & Roquefort cheese souffle with hazelnuts, wood grilled figs & truffle honey

      33

      (Vegan = macadamia goats cheese)

    • SUSTAINABLE FISH MATTERS - WOOD BBQ

    • Our wet-bar showcases only sustainable fish species procured from Australia’s premium fishing grounds. Available as a fillet, or on the bone. Please see today’s listing, all served with a seasonal condiment

    • Market Fish of the Day - Biodynamic fennel, citrus & radicchio

      MP
    • ROTISSERIE BAR

    • Our rotisserie bar features ethical farming highlights wood-grilled & slow cooked dry-aged meats over charcoal & aromatic woods

      This menu we are cooking with Malee oak, Ironbark, hickory, apple & chestnut.

    • Wood-fired Ross chicken with biodynamic gem salad, garlic croutons, pancetta, sweetcorn & tarragon

      40 / 62

      Milawa wood-fired Ross chicken

    • Spit Roasted Milking Yard Farm, Sommerlad chicken, in the style of restaurant, Chez l’Ami Louis, Paris with house pomme frites - only available whole

      32pp / 128
    • PASTURE FED MEAT

    • 1 Kilo wood roasted spiced lamb shoulder, figs & house pomegranate molasses

      80
    • 500g / 1 kilo Cape Grim T-bone bistecca alla Fiorentina with biodynamic radicchio & mustard fruits

      60 / 120
    • CHEESE CHOCOLATE & PUDDING

    • Pavlova with strawberry, figs & Turkish delight

      16
    • Biodynamic creme caramel with Muscat & pears

      16
    • Seville orange & single origin chocolate parfait

      16
    • Wood roasted quince clafoutis with raisins & spices

      15
    • Banana & coconut Banoffee pie with coconut sorbet for min 2 pers

      25
    • Calendar Cheese International Selection

      28
    • Stone & Crowe cheeses (Vic)

      small 20 large 28

      Moonshine, cow’s milk - semi-hard 3 - 6 months

      Nightwalker, cow’s milk - wash rind 3 - 8 weeks

      Special reserve, buffalo milk - hard - 6 months

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