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.


Timbarra tomatoes, pickled onion, basil

Lamb croquette, Timbarra fig, silverbeet, jus

Smoked gnocchi, pumpkin, wild mushroom 

Smoked trout rillette, croutons

Scarlett prawns, miso, fennel, nauc chum

Timbarra chicken, bacon, kale, jus

Spaghetti squash, citrus crumb, pepita seeds

$65 per person

To finish

Apple frangipane tart, vanilla ice-cream

Figs, goats curd, walnut, vincotto

Three cheese board

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

Nuts, seasonal fruit, lavosh

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.