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
King Tiger prawns, coriander, chilli, ginger
Port Lincoln Sardines, saffron, kohlrabi
Chicken liver parfait, quince, pear, brioche
Barramundi, asparagus, cauliflower, kale
Yeringberg lamb, charred zucchini, cabbage
$65 per person
Strawberries, mascarpone, frangipane, elderflower
Milk chocolate, granola, PX, cacao nib
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.