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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.

 

 

 

 

 

 

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Current Dining Room Menu

 

First

Black rice, poached calamari, smoked lardo, oyster
Quail and foie gras terrine, blackberries, apple, pickled elderberries
Tagliatelle, red mullet, braised fennel, bottarga
Hand dived scallop crudo, oyster cream, finger lime, eucalyptus
Mick's heirloom tomatoes, house-made ricotta, smoked tomato consommé


Second

Charred John Dory, confit lemon, octopus, macadamia
Spatzle, heritage cauliflower, capers, brioche, olives
Barrowdale free range pork rack, morcilla, apple, coffee beer sauce
Wallaby rump, grilled radicchio, beets, almond
Flinders Island lamp rump, charred spiced brisket, 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.