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.


Autumn 

Chicken, mushroom, pistachio terrine

Witlof, artichoke, chicken jus

Pine mushroom duxelles, Gruyére choux buns 

Portland squid, scallop mousse, endive

Beef cheeks, pomme puree, pickled cucumber

King Ora salmon, fennel fondue, beetroot

Timbarra vegetables

$65 per person


To finish

Apple frangipane tart, vanilla ice-cream
 $14

Chocolate, salted caramel, walnut
$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.