TASTING MENU
DINNER MENU
- Entrees
- Main Courses
- Side Dishes
- Desserts

TASTING MENU
6 COURSES $75  |  ADDITIONAL COURSES $12.50
VEGETARIAN TASTING MENU AVAILABLE UPON REQUEST
MATCHED WINES $30 or $50

Oysters with chardonnay vinegar pearls and salmon roe
( Supplementary $4 each )

Marinated ocean trout, smoked trout ice cream, cucumber, popped skin and neó gai

OR
Taro and goats curd sandwich, shaved fennel a la grecque, green olive jelly, radish sprouts and carrot paint

 

Caramalised pork belly, ceviche prawn, black pudding puree, shiso and prawn rice cracker

OR
Sautéed spring bay scallops, venison heart, sesame puree, crushed beetroot and la goya jus

 

Roasted trevalla, kohlrabbi gratin, carrot puree, braised sea urchin and leek, red wine reduction with salad burnette

OR

Baked rainbow trout with victorian morel mushrooms, clams, mache, sugar snaps and sweet corn purée

Braised rib cap, oyster, chicken wings, parsley puree and milk braised celeriac

OR

Roasted lamb loin, white miso puree, crunchy wakame seaweed, asparagus, pea sprouts and jus gras

Selection of cheeses with toasted walnut bread, lavosh and fruit
( Supplementary $12.50 or $20 )

Braised watermelon, vodka jube, fruit salad sage and sheeps yoghurt sorbet

 

Tobacco roasted pears with pecan gelato, raspberries, candied celery and chocolate wafers
OR

Tonka bean rice pudding, blackberry conserve, white chocolate ice cream and walnut dust

 

DINNER MENU

Oysters with chardonnay vinegar pearls and salmon roe $4 each

 

ENTREES $22

Marinated ocean trout, smoked trout ice cream, cucumber, popped skin and neó gai

Caramalised pork belly, ceviche prawn, black pudding puree, shiso and prawn rice cracker

Roasted hervey bay scallops, venison heart, sesame puree, crushed beetroot and la goya jus

Seared kangaroo loin with horseradish, hibiscus gel, carrot crisps and lebanese cress

Taro and goats curd sandwich, shaved fennel a la grecque, green olive jelly, radish sprouts and carrot paint

 

MAIN COURSES $34

Roasted lamb loin, white miso puree, crunchy wakame seaweed, asparagus, pea sprouts and jus gras

Roasted trevalla, kohlrabi gratin, carrot puree, braised sea urchin and leek, red wine reduction with salad burnette

Smoked duck, celery puree, roasted jerusalem artichoke, globe artichoke, walnut and orange powder

Baked rainbow trout with Victorian morel mushrooms, clams, mache, sugar snaps and sweet corn puree

Pumpkin custard with mushroom pearl barley, roasted globe artichoke, chestnut mushrooms, candied garlic and hazelnut puree

 

SIDE DISHES $8

Mixed green salad with extra virgin olive oil and lemon

Potato puree

Green beans with confit garlic, oregano and lemon

 

DESSERTS $15

Tonka bean rice pudding, blackberry conserve, white chocolate ice cream and walnut dust

Tobacco roasted pears with pecan gelato, raspberries, candied celery and chocolate wafers

Lemon Fondant, Roasted Blueberries with Macadamia Nut Icecream and lemon thyme cream

Iced banana sponge, granola powder, chilli and maple braised pineapple with young coconut jelly

 

CHEESE $20

Selection of cheeses with toasted walnut bread, lavosh and fruit

 

PETITS FOURS $5

 

Single Origin Organic Coffee $5

Estate Grown Organic Teas $5

• english breakfast
• earl grey
• peppermint
• chamomile
• green