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
  • Pacific oyster, St Helens 5 / 28 / 54
  • Cooper Island single origin oyster 5 / 28 / 54
  • Apollo Bay crayfish (1/2) 96
  • Portarlington mussel, escabeche 8
  • Blue swimmer crab, Port Lincoln 28
  • Storm Bay clam, cucumber, chive 9
  • Mooloolaba prawns, gin Marie Rose 23
  • Hervey Bay scallop, fennel, finger lime 14
  • Platter for 2 190
  • Platter for 4 360
Charcuterie
  • Noix de Jambon 14
  • Saucisson chasseur 10
  • Sher Wagyu bresaola 16
  • Great Ocean Road duck 18
  • 18 month dry aged acorn fed ham 17
  • Platter for 2 48
  • Platter for 4 90
Snacks
  • Lamb brains 'almondine' 16
  • Black truffle, foie gras toastie 19
  • Croquettes, cauliflower, Comté 8
  • Jellied egg, smoked eel, 'allumette' 22
  • Pissaladiere, onion, olive, anchovy 8
  • Grass fed Wagyu, shiitake burger, chips 28
Entrée
  • Duck broth, potato, Quatre épices 24
  • Dreaming goat's curd, beetroot tart 25
  • Tuna, eggplant, palmheart, grapefruit 28
  • Robbins Island tartare, créme fraîche, caviar 29
Main
  • 'Blanquette de Veau' 39
  • Kingfish, ratatouille dressing 43
  • 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
  • 60 day dry aged Charolais cross T-bone 135
Sides
  • Carrots Vichy 12
  • Glazed onion 'farci' 10
  • Pommes frites, mayonnaise 14
  • Tartiflette, pancetta, L’artisan 18
  • Witlof, honey, Berry's Creek Tarwin 14
  • Red Oak lettuce, pancetta vinaigrette 12
Dessert
  • Raspberry baba 19
  • Pedro Ximénez, sultana, chocolate tart 19
  • Holy Goat La Luna, strawberry, spekulaas 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)
  • Black Sheep
    Ashed farmhouse Ewe's milk from Moyarra, Gippsland, Victoria (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