A time-honoured approach to modern techniques.

Caviar
Served with buckwheat blini and the classic condiments
By the gram or by the tin.
  • Brook trout caviar, Thornton, Vic 6 / 45
  • Polanco oscietra, Montevideo, Uruguay 8 / 120
  • Wild caviar, scampi, Port Hedland, W.A. 9 / 175
  • Giaveri beluga Siberian, San Bartolomeo, Italy 12 / 250
Seafood
  • Cooper Island single origin oyster 5 / 28 / 54
  • Apollo Bay crayfish (1/2) 96
  • Queensland spanner crab, citrus 28
  • Mooloolaba prawns, gin Marie Rose 23
  • Hervey Bay scallop, fennel, finger lime 14
  • Platter for 2 190
Charcuterie
  • Saucisson chasseur 10
  • Sher Wagyu basturma 16
  • Great Ocean Road duck 18
  • Cherry smoked capocollo 14
  • Platter for 2 48
Snacks
  • Lamb brains 'almondine' 16
  • Croquettes, cauliflower, Comté 8
  • Pissaladiere, onion, olive, anchovy 8
Entrée
  • Onion soup, truffle, gruyére 24
  • Dreaming goat's curd, beetroot tart 25
  • Smoked kingfish, cucumber, lemon jam 28
  • Robbins Island Wagyu tartare, pine mushroom, milk 28
Main
  • 'Blanquette de Veau' 39
  • John Dory, Beaujolais sauce, kipfler 39
  • Gnocchi Parisienne, Victorian mushroom, leek 34
Grill for one
  • Flounder on the bone, Café de Paris 45
  • Cape Grim porterhouse, on the bone 48
  • Darling Downs full blood Wagyu flank 48
  • Yarra Valley black Berkshire pork cutlet 39
Grill for two
  • Roaring ‘40s lamb barrel 88
  • Grass fed Hereford, Tasmanian rib-eye 105
  • Dry aged Milawa duck, sauce à l'orange 95
Sides
  • Carrots Vichy 12
  • Gratin dauphinoise 16
  • Pommes frites, mayonnaise 14
  • Cauliflower, cumin, kalamata 12
  • Witlof, honey, Berry's Creek Tarwin 14
  • Red Oak lettuce, pancetta vinaigrette 12
Dessert
  • Apple, rhubarb baba 19
  • Quince crumble, Vacherin, yoghurt 19
  • Pedro Ximénez, sultana, chocolate tart 19
  • White chocolate, prickly pear, blood orange 18
Cheese
  • Selection 1, 3, all 16 / 30 / 46
  • Shepherd's Store
    Farmhouse semi-hard, Ewe’s milk from County Tipperary, Ireland (6 months)
  • La Luna
    Organic, farmhouse, white mould goat’s cheese, Sutton Grange, Victoria (3-4 weeks)
  • Mont Priscilla
    Semi-hard Artisan Raw Cow's milk, Adelaide Hills, South Australia (9 months)
  • 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