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

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

Summer salad 

$65 per person

To finish

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.