Autumn 2017 À la Carte Menu

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

Two courses $74
Three courses $99


hay smoked Flinders’ mussels
charred octopus, white bean gremolata, fennel

charred Spanish mackerel
roasted celery, mackerel brandade, light miso dressing

veal sweetbreads
mushrooms, charred baby leeks, chestnuts

rabbit loin
leg tortellini, prune, sherry onion shells, roasted onion broth

whole roasted Tasmanian quail
marinated quail, caramelised shallot purée, pickled pear, pepper pancetta

slow cooked goat
beetroot pasta, pickled beetroots, Main Ridge caprinella goats’ cheese



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

Red Hill Cheese Somers Soft goats’ cheese
pickled quince, roasted heritage carrots, freekeh, hazelnut

cauliflower & mushroom
sautéed, mushroom & cauliflower royal, black pearl barley

roasted red pepper rotolo
charred baby eggplant, sautéed broccoli, romesco, salsa verde 



roasted hapuka
lovage purée, heritage cauliflower, persillade

confit cobia
red cabbage cured, grape fruit, squid linguini

Berkshire pork loin
baked quince, pork belly, pumpkin & pistachio, thyme jus

smoked breast of Great Ocean Road duck
mushrooms, celeriac, walnut crunch

roasted venison loin
Northern Territory quandongs, parsnip, pepper berry jus

O’Connor’s dry aged grass fed Gippsland sirloin
slow cooked rib, roasted turnips, horseradish, red wine jus



beetroot, green beans, orange, Red Hill Somers Soft & slivered almonds / 13

rosemary roasted kipfler potatoes / 11

roasted cauliflower, pomegranate, brussel sprouts, hazelnuts, rocket / 11



poached estate quince
candied ginger, sablé, verjuice gel

compressed local apples
lovage panna cotta, walnut praline parfait, buckwheat streusel

passion fruit gnocchi
cucumber ice cream, lemon verbena, crunchy citron cake

poached pear
cashmere ice cream, candied chestnuts, slow roasted grapes

Michel Cluizel chocolate pavé
cassis mousse, beetroot & crème fraîche ice cream, chocolate cake



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