A modern approach to time-honoured techniques.

Caviar

Tin served with seaweed madeleines & crème fraîche

• Rainbow trout roe, Thornton, Vic 8 / 60
• Oscietra caviar, Warmia, Poland 10 / 270

Charcuterie

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

Snacks

• Gazander oysters, finger lime mignonette 21 / 42 / 84
• Sher wagyu beef tartare crumpet, confit egg yolk 16ea
• Whipped cod roe tartlet, piccalilli, salmon roe 12ea
• Comté Vegemite beignet, beetroot ketchup 8ea
• House focaccia, Del Bocia butter 6ea

Entrée

• Crispy quail, smoked parsnip, grapes and game dressing 34
• Floridia burrata, pickled fennel, port, tapenade 30
• Mushroom ravioli, celeriac consommé, pickled onions 32
• Bluefin tuna, bergamot, Avruga caviar, chive and buckwheat crisp 36

Main

• Free range chicken, olive oil mash, confit leeks, wild garlic 54
• Hand rolled gnocchi, Musquée de Provence, brown butter 40
• Aquna Murray cod, pickled clams, piquillo pepper, sea herbs and bacon consommé 55
• Roaring Forties lamb loin, braised lamb cromesqui, shallot and smoked artichoke purée 56
• 800g Cape Grim ribeye 195
• 400g Galiciana ‘Vintage Beef Co.’ sirloin, beef fat chimichurri 110
• Dry aged Loddon Estate duck, beetroot, bitter leaves, sumac dressing 140

Sides

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