Lunch Thursday–Sunday · Dinner Wednesday–Saturday
To begin.
Cultured butter and Guérande-style sea salt.
Shallot vinegar and lemon.
Warm cheese choux and black pepper.
Baked snails
Breakfast radish
Muscat jelly
Caramelised onion
Hazelnut
Verjuice
Hand-picked prawn
Mustard
Goat curd
Mussels
Brown butter
Morel cream
Lentils
Grass-fed sirloin
Mushroom duxelles
Fennel
Dry-aged rib steak
Sides.
Fine herbs and aioli.
Walnut
Brown butter
Potato
Seasonal accompaniment and warm walnut bread.
Soft meringue
Crème fraîche and preserved lemon.
Olive oil
Vanilla bean custard and a crisp burnt-sugar crust.
Dietary symbols are a guide only. Please tell the team about allergies before ordering.
v vegetarian · vg vegan · gf made without gluten-containing ingredients
Sparkling wine and blackcurrant.
Gin
Bitter alpine aperitif
Served long with chilled water.
Tasmania · dry
Limestone Coast · saline and bright.
Tumbarumba · restrained oak and white stone fruit.
Provence-inspired · pale
Mornington Peninsula · red cherry and gentle spice.
McLaren Vale · fragrant
Grower-minded bottles from Tasmania and France.
Picpoul, riesling, semillon and mineral chardonnay.
Pinot noir, gamay, grenache and cabernet franc.
Vodka
Calvados-style apple brandy
Gin
Verjus
Cloudy apple
Fresh lemon