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.


Variations of Timbarra beetroot

Quail, kale, coriander

Field mushroom, salsa verde, Persian feta

Pork croquette, smoked aioli

Wagyu short rib, congo potatoes, pickled cabbage

Cone Bay Barramundi, kohlrabi, potato crisp, lemon

Baked cauliflower, flaked almonds, golden raisin


$65 per person

To finish

White chocolate, poached pears, hazelnuts


Rhubarb & frangipane tart


Three cheese board
Pyengana Cheddar, Tasmania
Berrys Creek Tarwin Blue, Victoria
Stone & Crow Amiel, Victoria

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.