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
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.