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

• Floridia burrata, pickled fennel, port, tapenade 32
• Tiger prawn, salmon raviolo, lobster bisque, kaffir lime 38
• Crispy quail, zucchini purée, golden raisin, Madeira sauce 36
• Bluefin tuna, bergamot, Avruga caviar, chive and buckwheat crisp 38

Main

• 200g Black Opal tenderloin, green peppercorn sauce 80
• Hand rolled gnocchi, Musquée de Provence, brown butter 45
• Roasted Aquna Murray cod, spring greens, wild garlic velouté 58
• Roaring Forties lamb loin, braised lamb croquette, sunflower pesto 60

Sharing

• Fish du jour MP
• 800g Cape Grim ribeye, kohlrabi remoulade 210
• Hazeldene chicken, caramelised shallots, chasseur sauce 75
• 400g Dry aged “Vintage Beef Co’’ sirloin, beef fat chimichurri 130
• Dry aged Loddon Estate duck, beetroot, bitter leaves, sumac dressing 170

Sides

• Pommes frites 14
• Green beans, anchovy butter, crispy saltbush 16
• Five Tales Farm lettuce, radish, lemon dressing 16