A time-honoured approach to modern techniques.

Snacks
  • Seafood Hors d’oeuvres
Entrée
  • Duck broth, potato, quatre épices
Mains – select from
  • Winter gnocchi Parisienne, sage, leek
  • Confit salmon, caviar beurre blanc, chou frisé
  • Bavette, garlic panisse, green peppercorn sauce
Sides for the table
  • Carrots Vichy
  • Witlof, Riverine blue, honey
  • Pommes frites, mayonnaise
Dessert
  • Quince tart tartin, vanilla ice cream
  • Take-home gift for mum
Caviar
Served with buckwheat blini and the classic condiments
By the gram or by the tin.
  • Brook trout caviar, Thornton, Vic 5 / 45
  • Polanco oscietra, Montevideo, Uruguay 7 / 120
  • Wild caviar, scampi, Port Hedland, W.A. 9 / 175
  • Giaveri beluga Siberian, San Bartolomeo, Italy 12 / 250
Seafood
  • Pacific oyster, St Helens 5 / 28 / 54
  • Rock oyster, Merimbula 4 / 22 / 40
  • Apollo Bay crayfish (1/2) 96
  • Storm Bay clam, cucumber, chive 9
  • Portarlington mussel, escabeche 6
  • Mooloolaba prawns, gin Marie Rose 22
  • Hervey Bay scallop, fennel, finger lime 12
  • Moreton Bay bug 28
  • Platter for 2 190
  • Platter for 4 360
Charcuterie
  • Saucisson sec 9
  • Cherrywood smoked ham 13
  • Great Ocean Road duck 18
  • De Palma Wagyu bresaola 16
  • Dry aged Greenvale Farm pork 17
  • Platter for 2 42
  • Platter for 4 80
Snacks
  • Black truffle, foie gras toastie 19
  • Croquette, cauliflower, Comté 8
  • Lamb brains 'almondine' 16
  • Pissaladiere, onion, olive, anchovy 8
  • Jellied egg, smoked eel, 'allumette' 21
  • Duck, shiitake, Gruyére burger, chips 28
Entrée
  • Heirloom tomato consommé 22
  • Meredith goat’s curd tart, marrow 24
  • Robbins Island tartare, potato, caviar 29
  • Tuna, eggplant, palmheart, grapefruit 28
Main
  • Confit salmon, asparagus, sorrel 38
  • Gnocchi Parisienne, broad bean, pea 32
  • Kingfish, ratatouille dressing 42
  • 'Poulet au cidre, apple, onion, Calvados 39
Grill for one
  • 450gm Tasmanian grass-fed T-bone 54
  • Darling Downs full blood Wagyu flank 48
  • Yarra Valley black Berkshire pork cutlet 39
  • 250gm Cape Grim porterhouse, on the bone 46
Grill for two
  • Roaring ‘40s lamb barrel 84
  • John Dory on the bone, Café de Paris 82
  • Milla’s Farm corn fed duck, blackberry 94
  • Matriarch grass-fed Wagyu 140
Sides
  • Carrots Vichy 12
  • Glazed onion 'farci' 10
  • Pommes frites, mayonnaise 14
  • Tartiflette, pancetta, L’artisan 18
  • Witlof, honey, Berry's Creek Tarwin 14
  • Green mixed leaves, chicken dressing 10
Dessert
  • Raspberry baba 18
  • Peach Melba 17
  • Holy Goat La Luna, strawberry, spekulaas 19
  • Pedro Ximénez, sultana, chocolate tart 17
Cheese
  • Selection 1, 3, all   16 / 30 / 46
  • Onetik Ossau Iraty
    Semi-hard, ewe’s milk from Midi-Pyénées region, France (4-6 months)
  • Brillat-Savarin
    Triple crème, cow’s milk from the Burgundy region, France (5-6 weeks)

  • Stone & Crow Night Walker
    Washed rind, cow’s milk from the Yarra Valley, Vic (3-8 weeks)

  • L’Amuse Gouda Signature
    Hard-cooked, cow’s milk from Beemster, Holland (24+ months)

  • Berry’s Creek Riverine Blue
    Blue, buffalo milk from Fish Creek, Gippsland, Vic (2 months)
After
  • Terre à Terre Botrytis // Pinot Gris // Wrattonbully, S.A. 14
  • Le Tertre du Lys d’Or Sauternes // Sauvignon Blanc|Sémillon// Bordeaux, France 19
  • Gutiérrez Colosìa Fino // Sherry // Spain 13
  • Quinta do Vallado // 10 Year Old Tawny Port // Portugal 25
  • Sánchez Romate // Pedro Ximenez // Spain 19