SAMPLE MENU

S T A R T E R S
(from $13 - $17)

 
Beetroot and vodka cured ocean trout (gf)
 
Chorizo, smoked almonds, ash goats cherve
 Panko coated crispy lamb brains with a pickled shallot and parsley salad
Crispy quail on a parsnip puree (gf)
Crumbed fremantle sardines with a parsley caper mayo
Pedro Ximenez braised pork cheeks
 
Corn and manchego cheeseballs (v)
 
Chargrilled courgettes with almond cream and dukkah (v,gf)
 
M A I N S
(from $28 - $35)
Herb crusted ocean trout on celeraic puree with toasted seeds and yarra valley caviar
 
Twice cooked duck leg with raddichio, fennel, chicory and orange (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
Haloumi, roasted beets and burghul salad (v)
 
Harissa spiced shark bay tiger prawns with black barley, preserved lemon, za'atar and labneh
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 Friday,

Saturday and Sundays from midday.

The kitchen closes at 2:30pm and the

venue at 3:30pm

R E S E R V A T I O N S

 

Bookings are essential so
call now to reserve your table

08-9227-7715