Wagyu carpaccio, confit heirloom tomato, Parmigiano-Reggiano, red onion chips, burnett

E

Salt and four peppercorn calamari, ruby red grapefruit, red elk and roasted garlic aioli

E

Warm Yarra Valley Mozzarella, black olive, basil emulsion, Parmesan, volcanic salt tuile

E

Pan-fried Cone Bay barramundi with roasted shallot consommé, Freeka and local yabbie risotto, nasturtium leaves and flowers

M

Sautéed housemade ricotta gnocchi, in beurre noisette, pumpkin purée, crisp pumpkin seeds

M

Milawa organic chicken breast with thyme, confit leg pithivier, Spring peas, chicken skin crumble, fennel and breakfast radish salad

M

Caramelised pear, salted caramel ice cream, gingerbread crumble and brandy snap

M

Crème brûlée, toasted nuts, seeds, grains, butter wafer with violet ice cream

D

Pork belly with baby apple, Wagyu carpaccio, heirloom tomato salad, sautéed prawns and cucumber, scallop and Australian lime or oysters

For two people – 4 tastes

Selection of natural oysters:

Lemon or lime Shallot and Cabernet Sauvignon vinegar Gin and tonic granita

Baked oysters:

Rockefeller Parsley, chives, capers, Pernod with panko bread crumbs and baked in a rich butter sauce

Sustainably farmed

Served natural with organic wholegrain toast, cornichons and crème fraiche

Wagyu carpaccio, confit heirloom tomato, Parmigiano-Reggiano, red onion chips and rocket

16 hour slow cooked Mount Mercer pork belly, baby apple, bloomed yellow mustard, leatherwood honey and Romulo vinegar

Salt and four peppercorn calamari, red mazuna and orange salad, roasted garlic aioli

Local heirloom tomatoes with black olive tapenade, basil emulsion, Persian feta and garlic croutons

Sautéed ricotta gnocchi, in beurre noisette, courgette flowers and purée, with crisp sunflower seeds

Pan-fried Hervey bay scallops, beach bananas, Australian lime, fresh zest and broad bean purée

Grilled Queensland prawns, spring cress, compressed cucumber, mojo sauce, green peppercorn cracker

Local Mt Martha mussels on the half shell, cooked in a Clare Valley Riesling and Spring leek sauce

Twelve oysters of your choice, char-grilled scampi, Grey Goose cured salmon, whole fish of the day, garlic prawns, scallops, white wine mussels and Moreton Bay bugs. Served with Mojo sauce, aioli, charred garlic, parsley, preserved lemon and olive oil.

Pan-fried Cone Bay barramundi with mussel consommé, Freeka and local yabbie risotto, nasturtium leaves and flowers

Pan-fried Victorian King George whiting, clams, charred fennel purée, roasted almonds, baby onions, and mache

Grilled Tasmanian Putuna ocean trout with Yarra Valley roe and avocado purée

Whole grilled local fish of the day with herb and garlic butter

Southern Australian crayfish Thermidor, herb and garlic butter, natural or Mornay

Milawa organic chicken breast with dried herb, chicken crackling and roast macadamia nut crumble, puff pastry pithivier and tarragon jus gras

Roasted Portland lamb rack with rosemary crust, crispy confit lamb belly, preserved lemon and garlic dressing

Spiced Milawa duckling, duck prosciutto, date purée and Foie gras cigar

Tasmanian wallaby smoked in red gum, red onion jam with local berries and port reduction

Sous vide and charred dry aged 6 week Angus beef rib

Sous Vide, French for under vacuum, is a method of cooking food sealed in airtight plastic bags in a water bath at an accurately determined temperature, much lower than normally used for cooking. The intention, mastered by the world’s best chefs, is to cook the item evenly. Not overcooking the outside, while still keeping the inside at the same ‘doneness’ and to keep the food juicier. The method of “Sous vide” was first described by Sir Benjamin Thompson in 1799.

Smoked Rangers Valley hanger steak*

Dry-aged beef is beef that has been hung to dry for several weeks. The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Milk feed veal rib eye 240g

4 weeks dry aged Gippsland High Country beef rib eye 350 grams

6 weeks Coonawarra dry aged Angus beef rib eye 500 grams*

Coonawarra Farm dry aged Angus beef tenderloin 250 grams

4 weeks Limestone Coast dry aged beef sirloin score 4+ 300 grams*

Wagyu Mayura Station rump 300 grams*

Wagyu beef sirloin 250 grams*

Hand cut Russet Burbank chips

Red witlof, Berry Creek blue, roasted almond and pear salad with honey and fig dressing

Whisked mashed potato

Roasted kipflers in duck fat, rosemary, garlic chips

Field mushrooms with parsley lemon and brioche crumbs

Rocket and Parmesan salad with lemon dressing

Sautéed asparagus, with whipped Persian feta

Petits pois à la Francaise: peas, crispy bacon, baby onions, chiffonade of cos with a buttery sauce.

Chefs selection

For two

Chocolate “biscuit”, cherry ice cream, chocolate crumbs and organic cream

Chocolate Fondant inspired by Michel Bras

Silvin estate summer berries, Moet nectar champagne sabayon, beurre noisette sponge

Summer peaches and crème Chantilly, hibiscus and raspberry gel, Madagascan vanilla bean ice cream and frangipane crumbs

Crème brûlée, toasted seeds nuts and grains, honey wafer with violet ice cream

Organic jersey milk caramel and Murray River pink salt

Ice cream

Fresh gingerbread

Ice cream

72% Venezuelan chocolate

Ice cream

Beurre noisette and apricot

Ice cream

Madagascan vanilla bean

Ice cream

Johnnie walker black label with Mildura muscatels

Ice cream

Peach and black tea

Sorbets

Green apple

Sorbets

Blood orange

Sorbets

Brazilian passion fruit

Sorbets

Half dozen natural oysters served with lemon

E

Wagyu carpaccio, confit heirloom tomato, Parmigiano-Reggiano, red onion chips and rocket

E

Whole local fish grilled with lemon and olive oil

M

Sautéed ricotta gnocchi, in beurre noisette, courgette flowers and purée,

With crisp sunflower seeds; M

Milawa organic chicken breast with dried herb, chicken crackling and roast macadamia nut crumble, puff pastry pithivier and tarragon jus gras

M

Main courses served with roasted kipflers in duck fatrosemary and garlic chips, with rocket and Parmesan salad

M

Crème brûlée, toasted grains, nuts, seeds, butter wafer with violet ice cream

D

Number 8 ice cream and sorbet selection

D

Salt and four peppercorn calamari, red elk and orange salad, roasted garlic aioli

E

Wagyu carpaccio, confit heirloom tomato, Parmigiano-Reggiano, red onion chips and rocket

E

Local heirloom tomatoes with black olive tapenade, basil emulsion, Persian feta and garlic croûtons

E

Sautéed ricotta gnocchi, in beurre noisette, courgette flowers and purée, with crisp sunflower seeds

M

Pan-fried Cone Bay barramundi with mussel consommé, Freeka and local yabbie risotto, nasturtium leaves and flowers

M

Milawa organic chicken breast with dried herb, chicken crackling and roast macadamia nut crumble, puff pastry pithivier and tarragon jus gras

M

Gippsland High Country beef rib eye 350 grams

M

Main courses served with roasted kipflers in duck fat, rosemary and garlic chips, sautéed asparagus with whipped Persian feta and rocket salad

M

Summer peaches and crème Chantilly, hibiscus and raspberry gel,Madagascan vanilla bean ice cream and frangipane crumbs

D

Crème brûlée, toasted grains, nuts, seeds, butter wafer with violet ice cream

D

A selection of Number 8 cheeses

D

On arrival

Individual tasting plate – Heirloom tomato, scallop, Wagyu carpaccio and natural oyster; E

16 hour slow cooked Mount Mercer pork belly, pink lady apple, bloomed yellow leatherwood honey and Romulo vinegar

E

Sautéed ricotta gnocchi, in beurre noisette, courgette flowers and purée, with crisp sunflower seeds

E

Grilled Queensland prawns, spring cress, compressed cucumber, chive and Fireman’s mustard sauce and green pepper corn cracker

E

Salt and four peppercorn calamari, red elk and orange salad with roasted garlic aioli

M

Pan-fried Victorian King George whiting, clams, charred fennel purée, roasted almonds, baby onions, mâche

M

Milawa organic chicken breast with thyme, confit leg pithivier, spring peas, chicken skin crumble, fennel and breakfast radish salad

M

Gippsland High Country beef rib eye 350 grams

M

Coonawarra Farm dry aged Angus beef tenderloin 250 grams

M

6 weeks Coonawarra dry aged Angus beef rib eye 500 grams

M

Main courses served with roasted kipflers in duck fat, rosemary and garlic chips, sautéed asparagus with whipped Persian feta and rocket salad

M

A selection of Number 8 cheeses to share

C

Silvin Estate Summer berries, Moët nectar champagne sabayon, beurre noisette sponge

D

Chocolate “biscuit”, cherry ice cream, chocolate crumbs and organic cream

D

Number 8 ice cream and sorbet selection

D

Number 8 dessert tasting plate. Chefs selection for two

Chocolate “biscuit”, cherry ice cream, chocolate crumbs and organic cream (Chocolate Fondant inspired by Michel Bras)

Silvin Estate Summer berries, Moët nectar champagne sabayon, beurre noisette sponge

Summer peaches and crème Chantilly, hibiscus and raspberry gel, Madagascan vanilla bean ice cream and frangipane crumbs

Crème brûlée, toasted grains, nuts and seeds, butter wafer with violet ice cream

Number 8 ice cream and sorbet selection, 3 flavours

Ice cream

Organic jersey milk caramel and Murray river pink salt, fresh gingerbread, 72% Venezuelan chocolate, beurre noisette and apricot, Madagascan vanilla bean, Johnnie Walker Black Label with Mildura muscatels

Sorbets

Peach and black tea, Green Apple, Blood Orange, Brazilian Passion Fruit

Number 8 ice cream and sor bet selection

Organic Jersey milk caramel and Murray river pink salt

Fresh ginger bread, 72% Venezuelan chocolate, beurre noisette and apricot

Madagascan vanilla bean, Johnnie Walker Black Label with Mildur a muscatels

Peach and Black Tea, Green Apple, Blood Or ange, Brazilian Passion Fruit

Selection of coffee and Ronnefeldt teas with petit fours

First Course

Wagyu car paccio, confit heir loom tomato, Par migiano -Reggiano, red onion chips and burnett

Second Course

Pan-fried Hervey Bay scallops, pork crackle, beach herbs, Australian lime gel and fresh zest

Third Course

Grilled Tasmanian Putuna ocean trout with Yarra valley roe and avocado purée

Fourth Course

Spiced Milawa duck ling, duck prosciutto, date purée and Foie Gras cigar

Fifth Course

Lime stone coast rump 300 grams

Sixth Course

Local cheese plate