Freshly shucked tasmanian pacific oysters

Wakame, wasabi scented flying fish roe, vietnamese dressing

Tempura coated oysters scented with kaffir lime and lemongrass

Asian style salad, wasabi aioli

Sashimi of atlantic salmon

Pickled cucumber, shaved radish, flying fish roe, pickled ginger, asian herb salad, wasabi, soy, mirin dipping sauce

Crispy skinned jumbo quail

Cardamom scented carrot puree, buttered baby spinach, sautéed wood mushrooms truffled pan juices

Tempura coated soft shell crab

Shaved fennel, baby caper and rocket salad, chilli and lime dressing

Homemade linguini tossed with rocket and basil pesto

Green beans, kalamata olives, goats cheese, pine nuts, shaved parmesan and EVO

Thai beef salad

Green paw paw, pickled cucumber, toasted peanut, coriander, vietnamese mint, crispy shallot and glass noodle salad, chilli, lime and palm sugar dressing

Snapper and prawn fishcakes

Salad of avocado, persian fetta and watercress, preserved lemon dressing

Twice-cooked duck leg confit

Witlof, raddichio, shaved pear, candied walnut, marinated fetta and watercress salad citrus dressing

Pan-roasted fillet of snapper

Crushed potato with kalamata olive, caramelized onion and semi-dried tomato, wilted rocket oven-roasted cherry tomato oil

200g grange sirloin

Creamy mashed potato, buttered baby spinach, tempura coated onion rings, pancetta crisp, rich shiraz jus

Sourdough combination

Presented with house made dukkah, EVO and unsalted lescure butter

Japanese style ginger, star anise and dashi broth

Fresh spanner crab dumplings, baby corn, pak choi, shiitake mushrooms chilli, sesame seed oil

Farmed rabbit, quail and tarragon terrine wrapped in parma ham

Pickled carrot, beetroot and pistachio nut salad, fig and ginger chutney

Homemade goats cheese and basil tortellini

Seared ocean king prawns, asparagus, toasted pine nuts, port soaked raisins burnt sage butter, crisp prosciutto

*Pan-seared pâte de foie gras

Toasted brioche, poached pear and rhubarb chutney, micro herbs white port and peppercorn reduction

Cauliflower, creamed leek and gruyere tart

Green apple, lilliput caper, candied walnut and baby frisse salad seeded mustard dressing

Seared queensland scallops

Angel hair pasta, smoked yarra tomato beurre blanc, smoked tomato salsa

Assiette of corn-fed chicken

Chicken and porcini boudin, apple, candied walnut and raisin salad; Crispy skinned chicken confit, parsnip purée, port wine jus; Masterstock poached corn-fed chicken, asian slaw, wasabi mayonnaise

Pepper and juniper berry rubbed loin of venison

Parmesan gnocchi, caramelized pearl onions, oven-roasted baby vegetables thyme, shiraz pan juices

Butter poached moreton bay bug

Creamed leek and green pea fricassee, confit potatoes, king prawn and braised salmon ravioli vanilla shellfish foam

Twice-cooked duck leg confit

Confit duck and sweet potato parmentier, celeriac purée, minted broad bean jus

Crispy skinned fillet of atlantic salmon

Thai spiced fish cakes, green papaya, vietnamese mint, coriander, basil and toasted peanut salad nam jim

House-made potato and oven-roasted garlic gnocchi

Sautéed forest mushrooms, garden peas, parsnip and truffle custard, parsnip crisps

Pan-roasted fillet of snapper

Braised little gem lettuce, crispy potatoes, baby caper, seeded mustard lentil dressing

Cav’s 250g 90-day old grass-fed sirloin

Truffled potato gratin, buttered baby beans, café de paris butter, rich shiraz jus

Parmesan and spring onion mash

Beer battered chips, smoked sea salt, lemon pepper aioli

Steamed broccolini, goats curd, toasted almonds, lemon oil

Maple syrup glazed carrots

Oven-roasted butternut pumpkin, persian fetta, candied walnut, asparagus and baby spinach salad, fig vincotto

Rocket leaves, shredded basil, parmesan shards, aged balsamic, EVO

Chocolate nemesis

Raspberry mousse, cherry sorbet, sweet pistachio dukkah

Upside-down caramelised peach and almond pudding

Peach syrup, rosewater ice cream

Espresso and baileys crème brûlée

Hazelnut biscotti, vanilla bean ice cream

Deconstructed lemon cheesecake

Passion fruit curd, buttermilk crumbs, fresh new season berries, beetroot meringue

Soufflé

Please ask for today’s selection using only finest quality ingredients

Trio of house made ice cream or sorbets

Please ask about chef’s daily selection

*Chill gourmand dessert assiette

A trio of petit tastes from the dessert list; Please ask about our daily selection

Isigny brie | normandy, france

A sweet, cream driven flavoured cheese with characteristic butter and mushroom overtones; When young this cheese has a thick, pure-white rind and pale yellow soft texture; As it ages it becomes more buttery and slightly sticky; Matches well with walnuts and pears

Fourme d’ambert | auvergne, france

This firm yet creamy cows’ milk cheese is inoculated with penicilium roqueforti spores and aged for at least 28 days; The flavour is unique with earthy, mushroom overtones

Dehesa de los llanos manchego DO| la mancha, spain

An artisan cheese made from the raw milk of the Manchega sheep; It has an intense straw colour and is characterised by its concentrated flavour and aroma; Slightly spicy with a flaky texture and a sweet nutty aftertaste

White savourine semi-matured goats cheese | yarra valley, vic

A semi-mature, surface-ripened goats milk cheese; The texture is firm and dense with a slightly moist, creamy and smooth pâté; The flavour is delicate, somewhat like roasted nuts with a citric finish that lingers on the palate