"Drinking good wine with good food in good company is one of life's most civilized pleasures."
Our menus are seasonal - spring, summer, autumn, winter - with an emphasis on fresh produce, sourced locally whenever possible. We have our own gardens of heirloom vegetables, herbs and edible flowers and chef has his own [secret!] foraging spots on the Peninsula where he harvests water cress, samphire, salt bush and more. In addition, we support several local producers of organic heirloom fruit and vegetables who work with us to ensure we have a good supply of the produce we require.
[Winter 2016 - Mouse over to see descriptions]
Chef's pièce de résistance is his Dégustation Menu, we call it "our choice"; it is an opportunity to sample a wide cross section of flavours and textures, which subtly complement rather than fight for attention, produce and technique. And of course each dish is matched to a wine, one of ours and one from another producer, your choice, to further enhance your experience.
Our À la Carte Menu, "your choice", allows you to wander through the options, perhaps trying something new, something you wouldn't prepare at home or sticking with old favourites.
We also take pleasure in having a good selection of cheese in our Fromagerie Menu - a selection of Australian and international cheeses of all types, always served with the appropriate accompaniments.