Contrast of Ocean Trout, slow cooked and smoked

2010 Kientzler Gewürztraminer, Alsace, Ribeauvillé, France

Moreton Bay bugs, fresh soba noodles, wild succulents and caramelised black vinegar

2009 Peregrine ‘Rastasburn’ Riesling, Central Otago, New Zealand

John Dory, Szechuan pepper and smoked palm sugar, lemon and black olive

2010 Toolangi Estate ‘Jacques Reymond Selection’ Chardonnay, Yarra Valley, Vic

Flinders Island Wallaby, lamb dumpling, natural cooking juices

2009 Poulsard, Jacques Puffeney, Arbois, Jura, France

Highland venison tataki and spanner crab, fresh Tasmanian wasabi

Ligurian honey glazed pekin duck, pickled cherry and barbajuan

2009 Monthelie 1 er Cru ’Sur la Velle’ Domaine Rèmi Jobard, Burgundy, France

Veal fillet dolce forte, sea urchin butter and lard potatoes

2000 Goundrey Reserve Shiraz, Mount Barker, WA

White chocolate mojito, apricot, pineapple and strawberry

Optional wine match*

Venezuela origine rare chocolate and Mt Buffalo hazelnuts, passionfruit, infusion of tonka bean and Tahitian vanilla

Barbeito Malvasia Full Rich 5 year old Madeira, Portugal

Coffee and petits fours

Fried egg and turmeric, cucumber consommé and wakame

2010 Kientzler Gewürztraminer, Alsace, Ribeauvillé, France

Asparagus, fresh soba noodles, wild succulents and caramelised black vinegar

2009 Peregrine ‘Rastasburn’ Riesling, Central Otago, New Zealand

Braised fennel and witlof, Szechuan pepper and smoked palm sugar, lemon, black olive

2010 Toolangi Estate ‘Jacques Reymond Selection’ Chardonnay, Yarra Valley, Vic

Dumpling of vegetable barigoule, sweet and sour zucchini

2009 Poulsard, Jacques Puffeney, Arbois, Jura, France

Black venere rice and grape tomatoes, curried butternut pumpkin

Ligurian honey glazed vegetable cannelloni, pickled cherry and barbajuan

2009 Monthelie 1 er Cru ’Sur la Velle’ Domaine Rèmi Jobard, Burgundy, France

Terrine of aged comté, nicola potato, watercress and miso sable

2000 Goundrey Reserve Shiraz, Mount Barker, WA

White chocolate mojito, apricot, pineapple and strawberry

Optional wine match*

Venezuela origine rare chocolate and Mt Buffalo hazelnuts, passionfruit, infusion of tonka bean and Tahitian vanilla

Barbeito Malvasia Full Rich 5 year old Madeira, Portugal

Coffee and petits fours

Rockfish, mustard, sweet peppers and burnt ligurian honey

Seared rockfish, ponzu eggplant, small crepe of rock lobster, contrast of mustard and honey

Pheasant, spiced coffee sablé, chestnut gnocchi, chilli polenta tuile

Glenloth pheasant, sweet and sour radicchio, pomegranate reduction, crispy lambs brain

Oysters and Jerusalem artichokes, smoked duck

Oysters and tuber salad, chlorophyll and horseradish, baked artichoke, smoked tastes of mulloway and duck

Lacquered salsify, seaweed and scallop

Drunken Hervey Bay scallop, cider and caper vinaigrette, pickled mushrooms and Korean wakame

Veal fillet and delicacies for offal lovers, light Asian flavours

Pickled veal fillet, kidney and cavalo nero molasses, lacquered sweetbread, cos heart tempura

Pekin duck, candied cumquat and pistachio

Roasted breast peking style and cured duck ham, boudin blanc, crispy celeriac and beetroot ribbons

Western Plains pork, textures and liquorice

Tart of pork cheek, liquorice gastrique, caramelised shoulder, bleu de Basque and bacon foam

Blue mackerel, tuna and cuttlefish sashimi, dark beer foam

Tamarind brushed mackerel, green tea and mandarin infusion, braised kombu, ginger jelly

Highland venison and tea salt vegetables

Saddle of venison and sancho, crushed potato and tea fragrant vegetables, wasabi, brebis fromage

Red Emperor, three sorrels, wasabi, dashi and shiitake broth

Steamed red emperor, pickled tapioca, leek fondue and sorrel, Moreton Bay bug tartare

Ice Creams and Sorbets

All made in house Our ice creams are based on a specialty sabayon, for a better velvety smoothness

Lemon flan, cocoa and licorice, salted caramel snow

Dehydrated chocolate marquise, pliable ganâche, hazelnut craquelin and mint

Passionfruit and strawberry bavarois, yoghurt, black salt

Roquette and fisherman friend, lemon myrtle ice cream, mountain bush pepperberry nougatine

Delicate warm pumpkin seed gâteau, berries, verjuice fruits, sauternes reduction

Stout and eggplant ice cream, lavender, green tea “couscous”, fromage blanc

Spiced roasted pineapple, burnt honey, mandarin, chocolate

Roasted pineapple, sage and Szechuan pepper ice cream, pistachio, caraway sablé and rum

Cheese

Australian and imported cheese with homemade brioche toasted

Yellowfin tuna, wasabi pearls, pickled mushrooms, pacific oysters

Pekin duck, chestnut gnocchi, sugarsnaps and scallop

Tamarind lacquered ocean trout, Moreton Bay bug, artichoke

Savoy cabbage cannelloni, lamb dumpling and brain, daikon, nori

John Dory, mustard and a beer foam, choy sum and anchovies, king brown mushrooms

Pickled veal fillet, sweet and sour radicchio, cuttlefish, Asian salad

Caramelised pork shoulder, boudin blanc, salsify, young cos lettuce

Terrine of aged comté, nicola potato, watercress and miso sable

Flinders Island wallaby and duck ham, asparagus, brebis fromage

Blue mackerel like a flower, chlorophyll and pickled vegetables, dry smoked flakes

Selection of our ice creams and sorbets, a crispy almond tuile

Millefeuilles of Tahitian vanilla and lemon custard, caramelised banana, an orange sauce

Almond parfait glace and apple jelly, passionfruit and spiced beignet pestinos

Delicate chocolate biscuit and white chocolate truffle, cacao sorbet and candied orange

Australian and imported cheese with homemade brioche toasted