Summer 2017/18 À la Carte Menu

 [Download our current À la Carte Menu or view images of this menu]

Two courses $74
Three courses $99


confit king salmon
mussel broth, apple, parsley emulsion, radish

blue swimmer crab
charred cucumber, lemon myrtle snow, beach herbs

Flinders Island wallaby tartare
onions, oyster emulsion, caramelised garlic, local salt bush

Milking Yard Farm heritage chicken
breast, leek ash, broad beans, black garlic, lemon purée

braised veal sweetbreads
mushrooms, charred baby leeks, pickled pear

whole roasted Tasmanian quail
plum marmalade, peppered pancetta, black pearl barley 



[all vegetarian dishes are available in entrée or main format]

Red Hill Cheese Somers Soft goats’ cheese
Mossy Willow beans, tomatoes, red quinoa

beetroot gnocchi
heritage beetroot, mushroom, wilted greens, lovage, cashmere, velouté

roasted pumpkin
black barley, pumpkin purée, prunes, pickled walnuts, walnut crunch 



roasted hapuka
heritage cauliflower, macadamia nuts, native thyme

pan seared snapper
beach mustard, sea spinach, mussel, bisque 

Berkshire pork loin
seared pork belly, elderflower, sugarloaf, apple, artichoke 

aged breast of Great Ocean Road duck
baby beetroot, almonds, blueberries 

roasted spring lamb
fennel purée, turnips, dill 

O'Connor grass fed Gippsland beef fillet
charred lettuce, green garlic, baby leek 



beetroot, green beans, orange, Red Hill Somers Soft & slivered almonds / 13 
rosemary roasted kipfler potatoes / 11
charred local broccoli sprouts, pomegranate, Brussels sprouts, hazelnuts, rocket / 11 



Sunny Ridge strawberries
almond milk, local peninsula honey, lemon verbena ice-cream

Harry’s blackberries
white chocolate mousse, young pine, lemon leaf ice-cream

compressed pineapple
pink peppercorn parfait, coconut spheres, pineapple sorbet

apples with caramel crémeux
baked apple espuma, oat granola, brown butter ice-cream

Michel Cluizel chocolate
salted caramel, macadamia, chocolate tart, quandong ice-cream



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