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.
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
$65 per person
Apple frangipane tart, vanilla ice-cream
Chocolate, salted caramel, walnut
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.