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.


Summer
 

Beetroot’s, pickled cucumber, sweet mustard

Katifi tiger prawns, coriander, daikon  

Herb crumbed sardines, saffron, lemon

Chicken liver parfait, quince, pear, brioche

Barramundi, garlic, bok choy, kale

Confit chicken, sweet corn, broccolini

Spring salad

 

$65 per person


To finish

White chocolate, poached pears, granola

 $14

Timbarra rhubarb, frangipane tart

$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.