Steamed tiger prawns, prawn dumpling, cos gazpacho, iced marie rose

Goat’s curd panna cotta, black olive crumble, tomato salad, shredded snow peas

Seared scallops, bombay potatoes, tomato kasundi, mango sauce, poppadom

Confit duck terrine, ‘peach chutney’, parfait, toasted brioche

Fresh seafood from the south west

Salmon rillettes, slow cooked egg, smoked beetroot, crumpet

Barramundi, herb crust, roesti, dried tomatoes, peas, salt ‘n’ vinegar

Coconut and coriander risotto, cucumber compression, jalapeños

Black angus beef fillet, butternut pumpkin, osso bucco, anchovy crumb, capers

Rankin cod, chargrilled watermelon, chorizo, octopus, green olives, lemon ge

Moroccan lamb breast, rack, capsicum, macadamia, potato yoghurt puree, squash

Market fish, white polenta, asparagus, corn, squid ink, vinaigrette

Market Price

250 gm Margaret river sirloin, king oyster mushroom, gnocchi, salsa verde

Chat potatoes, almonds, bacon, crème fraiche aioli

Roasted sweet potato, feta, spinach, cous cous

Iceberg wedges, shallots, paw paw, beanshoots, mint, vietnamese dressing

Chargrilled brocollini, chilli, garlic, anchovy dressing

Marinated olives

Bread and butter

Sticky date pudding, px espuma, spiced orange, almond, caramel ice cream

White chocolate and tonka bean bavarois, raspberries, pimms semi freddo, caramelised rye

Coffee kahlua tiramisu, strawberry granita, almond crisp, drambuie strawberry salsa

Valrhona chocolate fondant, mango sherbet, passion fruit gel, froth

Homemade petit fours

Tomme de Chevre Caprinelle, France, Pyrenees

Goat’s milk, smooth nutty texture, subtle with sweet caramel and herbaceous notes

Jensen’s Red, Victoria, Gippsland

Cow’s milk, sticky orange rind with a soft and subtle interior, creamy full rounded flavour

Le Conquerant, France, Normandy

Non pasteurised cow’s milk, rich fudgy texture with distinct hints of smoke, wet straw and cauliflower

Ciock Al Vino Rossa, Italy, Alpine Foothills

Cow’s milk, dark red rind showing traces of red grape, bold with a slightly piquant, celery taste

Fourme d’ambert, france, auvergne

Cow’s milk, powdery grey blue rind, soft dense interior erratically marbled by blue veining

Oysters

Natural; Ponzu, bonito granita, candied chilli; Baked, white onion, prosciutto carbonara, risoni, balsamic

Two courses

Three courses

Oyster, potato, tomato, mango, poppadom

Nv laurent-perrier brut, france, champagne, tours-sur-marne

Prawn, cos, marie rose

2009 Bella ridge chenin blanc, western australia, swan valley

Confit duck terrine, ‘peach chutney’, parfait, toasted brioche

2008 Denis Pommier ‘Chablis AC’, France, Burgundy, Chablis, Poinchy

Rankin cod, melon, chorizo, octopus, olive

2008, Rusden ‘christine’s vineyard’, south australia, barossa valley

Lamb, capsicum, macadamia, potato yoghurt puree, squash

2009, Azienda Agricola Poliziano D.O.C.G, Italy, Tuscany, Chianti

Goat’s curd pannacotta, black olive, tomato, snow pea

2011, Tahbilk Marsanne, Victoria, Goulburn Valley

White chocolate and tonka bean bavarois, raspberries, semi freddo, rye

2008 Chateau Carmes de Rieussec Sauternes, Bordeaux, Sauternes