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MENU

APPROACHABLE DINING 

THAT CAPTURES THE FLAVOURS OF THE SEASON

— approachable dining —

That captures the flavoUrs of the season
 

 

—A LA CARTÉ

 

Appetisers

Artisan Bread, Whipped Butter agf

5

Marinated Mixed Olives gf

6

Gruyere Cheese Croquettes, Spicy Crab Sauce

14

Zucchini Flower Fritters, Curry Lime Mayonnaise

12

Ortiz Anchovies, Charred Wafers, Salsa Verde agf

21

Antipasto Plate with a Selection of Cured Meats gf

Entrée

Confit Duck Leg, Charred Leeks, Foie Gras, Cherry Compote, Brioche agf

29

Ceviche of Salmon, Pickled Daikon, Ginger, Chilli, Lime Dressing, Rice Crackers agf

28

Saffron Risotto, Sunshine Coast Tiger Prawns, Mascarpone, Zucchini Flower Petals gf

29/39

Strozzapreti Pasta, White Wine Braised Pork Shoulder, Nduja, Broccolini, Crumbs

28/38

House Made Gnocchi, Gorgonzola Dolce Latte, Toasted Pine Nuts

27/37

Seared Scallops, Butternut Pumpkin, Hazelnut Praline, Sage Burn Noisette gf

28

Goats Cheese Fondant, Roquette Leaves, Candied Walnuts, Rosemary Garlic Wafers agf

28

Oysters

Oysters Natural, Lemon Wrap

5.5 each gf

 Oysters, Vodka, Cracked Black Pepper

5.5 each

 


— Mains —

Butter Infused Roasted Chicken, Forest Mushrooms, Pommes Puree, Jus Gras gf

45

 Fish of the Day with Sweet Carrots, Artichokes, Cockles, Raz el Spiced Vinaigrette gf

46

 Slow Cooked Atlantic Salmon, Green Asparagus, Broad Beans, Hollandaise Sauce gf

43

 Marinated Jumbo Quail, Szechuan Pepper, Green Mango, Fermented Chilli,

 Coriander Leaves gf

48

 Sovereign Lamb Loin, Spicy Chorizo Peppers, Black Olives, Candied Aubergine,

Lamb Jus gf

49

 Porchetta, stuffed with Fennel, Sage, Garlic, Truffle Savoy Cabbage, Duck Fat Potatoes

48

 — Grill —

Central Highlands QLD, Eye Fillet 200g, Pasture Fed

50

 AACO, Qld, Wagyu Striploin 220g, 5+ Marble Score

62

Grilled Meats are Served with Garlic Mash, Picked Watercress, Roasted Herb Tomato gf

 — Sides —

13

 Romaine Lettuce, Cucumber, Spring Onion, Orange, Tarragon Dressing gf

Sautéed Zucchini, Minted Peas and Spinach gf

Vine Ripe Tomato, Basil, Mozzarella, Black Olive, Gazpacho Dressings gf

Alchemy Mash gf

Chips with Roasted Garlic Aioli gf

— Desserts —

Toffee Apple Parfait, Caramel Glass, Black Berries, Mascarpone Cream gf

17

 Lemon Meringue, Blood Orange Curd, Nitro Strawberries, White Chocolate gf

18

 Armagnac Crème Caramel, Crunchy Nut Praline, Chocolate Ganache gf

19

 Black Forest Sponge, Kirsch Mousse, Macerated Cherries, Dark Chocolate, Cherry Sorbet gf

18

Raspberry Souffle, Almond Crumble, White Chocolate Gelato gf

18

Affogato, Vanilla Madeleines, Mango Lavender Curd agf

Choice of Liquor

12/16

 Liquid Nitrogen Bomb Experience, Demonstrated by our Chef

9

— Cheese —

1 Cheese 15 | 2 Cheeses 25 | 3 Cheeses 35


Will Studd Le Conquerant Grand Camembert, France
Pasteurized Cows Milk,


Pyengana Cheddar, Pyengana, TAS
Hard Clothed Wrapped, Sharp and Crumbly with Rich Textures

Dolce Gorgonzola, Milan ITL
Cows Milk, Soft and Creamy, Rich in Fat, with Pleasant Aromas and Taste

La Couronne Fort Aged Comte 18mth, France
Unpasteurized Cows’ milk 


Will Studd Le Conquerant Grand Camembert,

Baked with Garlic, Port Glaze, Thyme and Peppercorn Charred Flat Bread

(This dish is only available shared between 2 and priced 28)All Cheeses served with Fruit Chutney, Raisin Puree, Lavosh 
and House Made Breads agf


agf available to accommodate gluten free | gf gluten free Please advise your waiter for all dietary requirements 
All Credit Cards Incur a 1.5% Surcharge 
Please note there is a 15% surcharge for all public holidays. 

 

— degustation —

6 Course $134pp | With Matching Beverage  $198pp
7 Course $150pp | With Matching Beverages $215pp

Amuse Bouche

Zucchini Flower Fritters, Curry Lime Mayonnaise

St Hallett Riesling, Eden Valley, SA,  2018

  

Borrowdale Pork Belly, Smoked Eel Cream, Beetroot, Pickled Daikon gf

Marc Brendif Vouvray, Chenin Blanc AOC, Loire, FR, 2017

 

Marinated Jumbo Quail, Szechuan Pepper, Green Mango, Fermented Chilli, gf

Coriander Leaves

Stoney Vineyard, Pinot Noir, Campania, TAS, 2017

  

Sovereign Lamb Loin, Spicy Chorizo Peppers, Black Olives,

Candied Aubergine, Lamb Jus gf

Best’s Bin 1 Great Western, Shiraz, VIC, 2017

 

 Toffee Apple Parfait, Caramel Glass, Black Berries, Mascarpone Cream gf

NV Triana Pedro Ximénez D.O. Jerez-Xérès-Sherry

 

Will Studd Le Conquerant Grand Camembert,

Baked with Garlic, Port Glaze, Thyme and Peppercorn Charred Flat Bread

Grant Burgee 10 year Tawny

 — vegetarian degustation —

6 Course $120pp With Matching Beverage $195
7 Course $135pp With Matching Beverages $210

Amuse-Bouche

Zucchini Flower Fritters, Curry Lime Mayonnaise

St Hallett Riesling, Eden Valley, SA, 2018

 

Green Asparagus, Broad Beans, Hollandaise Sauce

Chalk Hill, Fiano, McLaren Vale, SA, 2018

 

 Goats Cheese Fondant, Roquette Leaves, Candied Walnuts, Rosemary Garlic Wafers agf

Marc Brendif Vouvray, Chenin Blanc, Loire, FR, 2017

  

Saffron Risotto, Mascarpone, Peas, Asparagus, Zucchini Flower Petals

Mandala Rose, Yarra Valley, Vic 2018

  

Aubergine, Butternut Pumpkin, Hazelnut Praline, Sage Burn Noisette

Best Bin 1 Great Western, Shiraz, Vic, 2017

  

Toffee Apple Parfait, Caramel Glass, Black Berries, Mascarpone Cream

Triana Pedro Ximénez D.O. Jerez-Xérès-Sherry, SPN, agf available to accommodate gluten free | gf gluten free

agf available to accommodate gluten free | gf gluten free Please advise your waiter for all dietary requirements 
All Credit Cards Incur a 1.5% Surcharge 
Please note there is a 15% surcharge for all public holidays. 

 


vegetarian menu

Artisan Bread, Whipped Butter gf

5

 Marinated Mixed Olives gf/Vegan

6

Gruyere Cheese Croquettes, Spicy Tomato Sauce

16

 Zucchini Flower Fritters, Curry Lime Mayonnaise

12

 Green Asparagus, Broad Beans, Hollandaise Sauce gf

23/32

 Saffron Risotto, Mascarpone, Peas, Asparagus, Zucchini Flower Petals gf/Vegan

26/33

 Strozzapreti Pasta, White Wine Sauce, Chilli, Broccolini,

Brioche Crumbs agf/ Vegan

26/33

 House Made Gnocchi, Gorgonzola Dolce Latte, Toasted Pine Nuts

28/38

 Goats Cheese Fondant, Roquette Leaves, Candied Walnuts,

Rosemary Garlic Wafers agf

28

 Aubergine, Butternut Pumpkin, Hazelnut Praline, Sage Burn Noisette gf/ Vegan

27/36

Ancient Grains, Sweet Carrots, Raz el Spiced Artichokes, Vinaigrette gf/ Vegan

26/35


agf available to accommodate gluten free | gf gluten free Please advise your waiter for all dietary requirements 
All Credit Cards Incur a 1.5% Surcharge 
Please note there is a 15% surcharge for all public holidays. 

 

 

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WINE LIST