229_09-05-2012_3364.jpg

Pricing

 

All pricing listed below is per person

Wednesday to Sunday

$85 three course
$68 two course

Groups 11-40

$100 three course
$75 two course (mid week only)

Includes shared side dishes, tea and coffee

Public holidays

$95 three course
$75 two course

Dietary Requirements

Please specify any special dietary requirements at the time of booking.

 

 

 

 

 

 

46_16-04-2013_2511.jpg

Current Dining Room Menu

 

First

Carnaroli rice, parsley, shallot, orange
Quail and foie gras terrine, blackberries, apple, pickled elderberries
Tagliatelle, red mullet, braised fennel, bottarga
Borrowdale pork jowl, egg, apple ketchup, Jerusalem artichoke
Cured cobia, kohlrabi, lemon, seaweed


Second

Charred John Dory, confit lemon, octopus, macadamia
Spatzle, heritage cauliflower, capers, brioche, olives
Roasted Burrawong Gaian duck, polenta, onions, fragrant consommé
Wallaby rump, grilled radicchio, beets, almond
Flinders Island lamp rump, charred lamb pastrami, candied garlic, white bean
Roasted Hapuka, brandade, tapioca, nasturtium emulsion


For the table

Roasted Kipfler potatoes, parsley, capers
Char-grilled broccolini, anchovy, pangritata
Young leaves, house dressing


Desserts

Red Hill figs, burnt meringue, spice ice-cream, orange
Michel Cluizel chocolate mousse, hazelnut cake, crème fraîche foam, cassis sorbet
Main Ridge goat's milk, plum, pistachio
Fritole, lemon curd, chocolate soil, yoghurt sorbet


Cheese

Queso mahon, cow, Minorca, Spain
Onetik Ossau-Iraty, sheep, Basque country, France
Capriole, goat, Main Ridge, Victoria

Brie de Meaux, cow, Brie, France
Farmhouse cheddar, cow, Somerset, England
Cilia, goat, Main Ridge, Victoria

50 gm with accompaniments
A taste of all three with accompaniments

 

Please note menus are subject to change.