Lunch
Thursday to SundayEntrees
Pacific Rock Oyster, yuzu, pickled cucumber & bronze fennel
$4each
Parsley dusted scallops, ‘beer & batter’, remoulade aoili
$
Rabbit terrine, quail, tomato, pea vinaigrette
$
Tuna tartare nicoise, olive, egg & Boquerones
$
Sweet corn textures
Bisque, gel, croutons & gelato
$
Seared foie gras, plum, lavender brioche, balsamic reduction
$38.00
Mains
Veal loin, sage citrus crust, sun choke, radicchio, pear sangiovese, bayleaf cloud
$
Lamb short loin & braised rump, pumpkin tortellini, eschalot, smoked garlic
$
Blue eye Cod fillet, beetroot, garbanzo garden green cake, preserved lemon, jus
$
Zucchini squash three ways, shimeji tunnel mushrooms, fennel cream
$
Prawn & Crab, avocado, samphire, Avruga caviar
$
Steak, egg, potatoes & tomato
Mignon, slow cooked egg, fondant, confit
$
Sides
Eschalot sour dough, balsamic reduction & Sutton Forest virgin oil
$3 person
Pommes Frittes with sumac salt
$
Eschalot onion rings
$
Beans and garden vegetables with beurre noisette & almonds
$
Eschalot garden leaves with white wine vinaigrette
$
Favorites
Twice baked goat's cheese soufflé, beetroot sphere, candied hazelnuts & parsey emulsion
$22.00
Duck confit, slow roasted breast, foie gras spread, roasted parsnip & cherry jus
$38.00
Vanilla Crème Brulee with raspberry sorbet & biscotti
$16.00
Dinner
Entrees
Pacific Rock Oyster, yuzu, pickled cucumber & bronze fennel
$4 each
Parsley dusted scallops, ‘beer & batter’, remoulade aoili
$
Rabbit terrine, quail, tomato, pea vinaigrette
$
Tuna tartare nicoise, olive, egg & Boquerones
$
Sweet corn textures
Bisque, gel, croutons & gelato
$
Seared foie gras, plum, lavender brioche, balsamic reduction
$38.00
Mains
Veal loin, sage citrus crust, sun choke, radicchio, pear sangiovese, bayleaf cloud
$
Lamb short loin & braised rump, pumpkin tortellini, eschalot, smoked garlic
$
Blue eye Cod fillet, beetroot, garbanzo garden green cake, preserved lemon, jus
$
Zucchini squash three ways, shimeji tunnel mushrooms, fennel cream
$
Prawn & Crab, avocado, samphire, Avruga caviar
$
Steak, egg, potatoes & tomato
Mignon, slow cooked egg, fondant, confit
$
Sides
Eschalot sour dough, balsamic reduction & Sutton Forest virgin oil
$3 person
Pommes Frittes with sumac salt
$
Eschalot onion rings
$
Beans and garden vegetables with beurre noisette & almonds
$
Eschalot garden leaves with white wine vinaigrette
$
Favorites
Twice baked goat's cheese soufflé, beetroot sphere, candied hazelnuts & parsey emulsion
$22.00
Duck confit, slow roasted breast, foie gras spread, roasted parsnip & cherry jus
$38.00
Vanilla Crème Brulee with raspberry sorbet & biscotti
$16.00
Desserts menu
Desserts
Yoghurt & lemon verbena pannacotta, rhubarb & gold leaf
$
White chocolate mousse, glazed fig &Valencia orange
$
Vanilla Crème Brûlée with melon salad, rock melon sorbet
$
Caramel indulgence, blueberries & saffron ice cream
$
Fresh Raspberries, mint & pistachio ice cream
$
Profiteroles with ice cream, strawberries & chocolate
$
Passion fruit souffle, mango ice cream, macadamia nut crisp
Please allow 25 minutes
$
Dessert platter for two
Chocolate, Raspberry and Brûlée
$
Cheese
Lingot D’Argental
Cow’s milk, Lyon, France w/ Shiraz reduction
$
Roy Des Valles
Hard, Ewe’s & goat’s milk, Pyrenees France w/ pinenut paste
$
Shadows of Blue
Cows milk, Tarago River VIC w/ truffle honey
$
Degustation
7 courses $110, with matching wines $165Amuse Bouche
$
Sweet corn textures
Bisque, gel, croutons & gelato
$
Parsley dusted scallops, ‘beer & batter’, remoulade aoili
$
Twice baked goats cheese soufflé, beetroot spheres, candied hazelnuts & parsley emulsion
$
Veal loin, sage citrus crust, sun choke, radicchio, pear sangiovese, bayleaf cloud
$
Duck confit, slow roasted breast, foie gras spread, roasted parsnip & cherry jus
$
Vanilla Crème Brûlée with melon salad, rock melon sorbet
$
Vittoria Coffee, Tea & Petit Fours
$