GROUP BOOKINGS

BOOKINGS OVER 10 GUESTS WILL ENJOY OUR GROUP MENU BELOW

Thursday to Sunday lunch

3 course $85/pp,

Tuesday to Saturday dinner

3 course $85/pp

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

seared bay scallops

coconut rice | nam kin | pepita granola

slow cooked muscovy duck breast

pinot noir glazed morel mushrooms | pea puree |

grain mustard condiment

Hickory smoked pork belly

braised cavolo nero | quince | pancetta crisp

ENTREE

MAIN

All served with watercress, pickled radish

& organic mustard

pasture fed

little joe eye fillet mb6+ 220g
 

pinnacle dry aged pasture fed rib eye mb2+ 800g

wagyu

john dee f1 wagyu flank mb9+ 280g

shiro kin full blood wagyu porterhouse mb9+ 280g

 

SIDES

romaine lettuce salad, candied pancetta floss,

truffle pecorino & quince dressing 

Roasted baby potatoes, confit garlic & lemon thyme

glazed baby carrots, wholegrain mustard, orange &
soft herbs  

sautéed broccolini, fried eschalot, chilli & garlic jam

Sauces 

Red wine jus 

Tamarind & molasses glaze 

Yakiniku 

Chimichurri 

DESSERTS

artisanal cheese

each served with individual condiment, sour dough

& assorted crackers

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

will studd clothbound farmhouse cheddar (Devon, ENG)

berry's creek tarwin blue (Gippsland, VIC)