S T A R T E R S (from $10)

Beetroot and vodka cured ocean trout (gf)
Cauliflower and parmesan soup (v)
Chorizo, smoked almonds, ash goats cherve
Roast baby carrots, hummus and dukkah (v,gf)
 Panko coated crispy lamb brains with a pickled shallot and parsley salad
Crispy quail on a parsnip puree (gf)
Crumbed WA sardines with a parsley caper mayo
Beetroot and goats cheese brulee (v,gf)
Chargrilled nduja filled baby squid with romesco sauce
Pan fried mushrooms with persian feta
M A I N S (from $29)
Herb crusted ocean trout on celeraic puree with toasted seeds and yarra valley caviar
Twice cooked duck leg with black barley and wild mushroom broth
Crispy free range chicken with morcilla, roast red onion and smoked almond salad (gf)
Slow cooked beef cheek on polenta with fresh ricotta, hazelnuts, watercress and pickled shallots (gf)
Spiced lamb shoulder and feta parcel with a light green salad
Baby carrot and freekah salad with dukkah and labne (v)
Beetroot, hazelnut, mascarpone and goats curd
risotto (v)​​
D E S S E R T (from $12)
Goats curd with honeycomb fresh from the hive
Dark chocolate peanut butter pie
Orange and almond cake with sweet mascarpone (gf)
Creme brulee (gf)
Cheese platter with olives, lavosh and homemade quince paste
As our menu is forever changing with the seasons and the produce it provides. Please only use the above as an example.
We can also meet dietary requirements for those that are vegetarian, gluten and dairy intolerant.  Please let us know at your time of booking as to what requirements you may need.

O U R  M E N U

Stop by and enjoy our varied menu and farm to table concept.  We use only the freshest local produce and free range meats.

O P E N I N G  H O U R S


Join us for lunch on

Saturday and Sundays from midday

(last orders at 2:30pm)



Bookings are essential so
call now to reserve your table