Our menus change with the seasons.
All guests dine on our Tasting Menu.
Our Early Bird 2 course menu is also available on Thursday and Friday evening.
Milk loaf, whipped butter, smoked salt
Mushroom tart, pickles (*g)
Potato, pea, celeriac soup shot (g)
Smoked trout, yuzu caviar cone
Beef involtini, jamón, salsa verde (g)
~~~~~~~~~
Ora King Salmon tartare
avocado, beetroot, horseradish (g)
or
Wagyu beef cheek
carrot, blood orange chilli marmalade (g)
or
Broccoli beignet
swede, Redlove apple, quince (g)
~~~~~~~~~
Porchetta
spiced pumpkin, pickled fennel,
gremolata, peach syrup (g)
or
Coonawarra lamb shoulder
cauliflower, beetroot relish, dill mint oil (g)
or
Western Australian barramundi
zucchini, oyster essence, smoked almond (g)
or
150g Chateaubriand fillet of beef +$19.5 (g)
or 300g Chateaubriand fillet of beef +$35.0 (g)
or 300g Wagyu 9+ rump +$45 (g)
spinach, fried potato, three sauces
~~~
Green beans, confit garlic (g)
~~~~~~~~~
Magarey Pear and Date Pie
vanilla bean custard, toffee ice cream,
ginger date syrup
or
Opéra Gâteau
almond sponge, raspberry,
lychee, coconut and rhubarb (g)
or
Chocolate Melange +$7.5 (*g)
You will be required to enter your credit card details when making the reservation.
This is not a payment, it is just a standard system check to ensure bookings are made by real people.
(g) is gluten free or *can be adapted to be gluten free.
Seasonal menu is subject to change
Please note we are a cash free venue so we are unable to take cash payments
so please have a card ready to pay on the night.