BOOKINGS OVER 10 GUESTS WILL ENJOY OUR GROUP MENU BELOW

Thursday to Sunday lunch

3 course $85/pp,

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Tuesday to Saturday dinner

3 course $85/pp

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Wine Pairing 

3 courses $39/pp

local cow's milk burrata

pimento & almond | baby capers | burnt celeriac |
parmesan tuille​

daikon & crab ravioli

crab bisque | fennel cream | tarragon powder​ |

cornichon

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seared bay scallops

coconut rice | nam kin | pepita granola​

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slow cooked muscovy duck breast

pinot noir glazed morel mushrooms | pea puree |

grain mustard condiment

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Hickory smoked pork belly

braised cavolo nero | quince | pancetta crisp

ENTREE

MAIN

All served with watercress, pickled radish

& organic mustard

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pasture fed

little joe eye fillet mb6+ 220g
 

pinnacle dry aged pasture fed rib eye mb2+ 800g

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wagyu

john dee f1 wagyu flank mb9+ 280g

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shiro kin full blood wagyu porterhouse mb9+ 280g

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SIDES

romaine lettuce salad, candied pancetta floss,

truffle pecorino & quince dressing 

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Roasted baby potatoes, confit garlic & lemon thyme

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glazed baby carrots, wholegrain mustard, orange &
soft herbs  

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sautéed broccolini, fried eschalot, chilli & garlic jam

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Sauces 

Red wine jus 

Tamarind & molasses glaze 

Yakiniku 

Chimichurri 

DESSERTS

artisanal cheese

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each served with individual condiment, sour dough

& assorted crackers

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brique fromager d'affinois white mould (rhone-alpes, fra)

will studd clothbound farmhouse cheddar (Devon, ENG)

berry's creek tarwin blue (Gippsland, VIC)