Shared Plates

Executive Chef - Hugh Davison
 

Shared Plates is a relaxed shared menu of 7 exciting dishes with a focus on local, seasonal ingredients.

Available on Saturday & Sunday lunch.


Spring
 

Variations of Timbarra beetroot

Wandin quail, daikon, coriander

Field mushroom, salsa verde, Persian feta

Aranchini, red wine, pear, blue cheese


Barramundi, octopus bisque, celeriac, kale

Sher Waygu rib, brussel sprouts, sweet potato

Baked cauliflower, flaked almonds, golden raisins

 

$65 per person


To finish

White chocolate, black truffle, parsnip, granola

 $14

Strawberry frangipane tart

$14
 

Three cheese board

Quickes Mature Farmhouse Cheddar, England
Tarago River Brie, Gippsland
Berry’s Creek Tarwin Blue, Gippsland

Nuts, seasonal fruit, lavosh

 

$24


As the availability of our local produce changes throughout the season, the menus above are subject to changes.

Customers are not permitted to bring any food or beverage onto the property for consumption, nor can any food leave the venue.
If you would like to arrange a cake to celebrate a special occasion, click here for more information.
Customers are not permitted to bring decorations or balloons into the space during restaurant service. 

Please note we host weddings on Saturday & Sunday evenings - consequently will start preparing the restaurant from 3.30pm onwards.