Marinated Victorian olives

Duck liver parfait, pickled cherries, cornichons, brioche

House sugar

Cured and smoked ocean trout, estate bay leaf custard, grapefruit and cress salad

Salade regionale of the day

Zucchini flowers filled with ricotta and lemon, heirloom tomato and quinoa salad, sauce romesco

House made gnocci, blue swimmer crab, stinging nettle, chives and parmesan

House made gnocchi with blue cheese, walnuts fennel and spinach

Eye fillet, smoked potato gratin, truffled cauliflower puree, radish and cress, house made mustard

Roasted Hapuka fillet, white bean puree, red pepper salsa, cous cous crusted king prawn, rocket puree

Flinders Island lamb shoulder and crisp sweetbreads, pumpkin, liquorice and peas

Free range pork belly, seven oaks apple cider and saffron puree, white zucchini, Flinders mussels and chorizo

Aylesbury duck, French lentil, heirloom carrot and Red Hill plum salad, whiskey marmalade

Salade composee, assorted leaves, avocado, croutons, mustard vinaigrette

Green beans, preserved lemon oil, toasted almonds

Fried new season potatoes, herb salt, aioli

French fries

Yoghurt panna cotta, Main Ridge strawberries, rosewater, sesame and black pepper tuile, basil

Peninsula honey and amaretto cheesecake, honeycomb, local blueberries, peach compote

Carrot cake, orange, candied walnuts, cream cheese and vanilla bean ice cream

Chocolate assiette, delice, ganache, sable, mousse, ice cream, orange caramel

Salix famous Affogato, vanilla bean ice cream, espresso and house blend liqueur

Local artisan cheese selection served with house made fig paste, lavosh and crisp fruit bread