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 4 / 55
  • Polanco oscietra, Montevideo, Uruguay 7 / 180
Seafood
  • Southern rock oyster 15 / 28 / 54
  • Prawn cocktail, apple, cantaloupe 9
  • Hervey Bay scallop, fennel, finger lime 10
Charcuterie
  • Polish Hunter salami 12
  • Sher Wagyu basturma 15
  • Cherry smoked capocollo 14
  • Platter for 2 40
Snacks
  • Pissaladière, onion, olive, anchovy 8
  • Lamb brains, sauce Diable 17
  • Cauliflower croquettes, Comté, truffle 12
Entrée
  • Octopus, piperade, Geraldton wax 28
  • Dreaming goat's curd, beetroot tart 25
  • Westholme Wagyu tartare, puffed tendon 27
  • Smoked kingfish, pickled cucumber, lemon 28
Main
  • Spring lamb, asparagus barigoule 45
  • Confit king salmon, fennel, shellfish bisque 45
  • Ricotta gnocchi, spring vegetables, sauce verte 34
Grill
For one
  • Westholme Wagyu flank MB5 250g 48
  • Whole flounder, sauce vierge 45
  • Cape Grim porterhouse, on the bone 400g 56
For two
  • Grass fed Hereford, Tasmanian rib-eye 950g 120
  • Dry aged Milla's Farm duck, sauce à l'orange 99
Sides
  • Pommes frites, aïoli 12
  • Butter lettuce, vinaigrette, radish 12
  • Grilled zucchini, squash, salsa verde 14
Dessert
  • Baba, rhubarb, lemon verbena 19
  • Chocolate marquise, ginger, milk 19
  • Summer berry trifle, chantilly 19
  • Cheese selection 1/3 16/30