A modern approach to time-honoured techniques.

Caviar

Tin served with seaweed madeleines & crème fraîche

• Rainbow trout roe, Thornton, Vic 8 / 60
• Giaveri oscietra, Treviso, Italy 10 / 180

Charcuterie

• Villani culatta prosciutto 17
• De Palma saucisson sec 16
• Terrine de Campagne, Pommery mustard 24

Snacks

• Gazander oysters, finger lime mignonette 21 / 42 / 84
• Crumpet, cured ocean trout, rose yoghurt, yuzu 12ea
• Comte vegemite beignet, beetroot ketchup 8ea
• Chicken liver tartlet, pear chutney 12ea

Entrée

• Floridia burrata, pickled fennel, port, tapenade 30
• Sher Wagyu beef tartare, poori souffle, confit egg yolk 32
• Mushroom agnolotti, celeriac consomme, pickled onions 31
• Crispy quail, smoked parsnip, grapes, verjus 34
• Shark Bay scallops, black radish, desert lime, EVOO 32

Main

• Humpty Doo barramundi, glazed fennel, vermouth 47
• Roaring Forties lamb rump, braised peas, mint, smoked bacon, new season garlic 56
• Free range chicken, olive oil mash, confit leeks, wild garlic 54
• 400g Galiciana ‘Vintage Beef Co.’ sirloin, on the bone 90
• Hand rolled gnocchi, Musquee de Provence, brown butter 40
• Market fish du jour MP
• 800 g Cape Grim ribeye 195
• Dry aged Loddon Estate duck, beetroot, bitter leaves, sumac dressing 140

Sides

• Pommes frites 14
• Roasted jerusalem artichokes, maple dressing, salt bush 18
• Five Tales Farm lettuce, radish, lemon dressing 16