Freshly made house bread

Smoked salmon roulade with fennel and orange salad, dill and caper mascarpone

Lemon myrtle seared scallops with celeriac remoulade, Yarra Valley caviar

House made chicken and pork terrine with mustard pickles and toasted brioche

Crisp skin pork belly with apple and pear tart, calvados and balsamic dressing

Cauliflower and gruyere soup with garlic crouton

Braise lamb shoulder with olive mash, roasted root vegetables, braising jus

Grain fed Angus eye fillet with truffled soft polenta, wilted buttered spinach, bordelaise

Free range chicken breast saltimbocca with pea and leek risotto, baby vegetables and sage butter sauce

Pan seared fillet of wild barramundi with white bean puree, steamed asparagus, romesco sauce

Roast pumpkin gnocchi, salsa verde, roasted cherry tomatoes and marinated goats cheese

Mixed green garden leaves with white balsamic dressing

Parmesan and rocket salad

Whole roasted chat potatoes with truffle oil

Honey glazed carrots with roasted macadamia nuts

Peanut butter parfait with salted caramel sauce

Passionfruit and mint roulade with passionfruit sorbet, pistachio crumbs

Banana and coconut pudding with caramel sauce, coconut ice cream

A selection of fine Victorian cheeses served with cabernet paste, fresh pear, candied walnuts