Set Menu Dinner (Tuesdays to Saturdays)
ENTRÉE
Pan Seared Hokkaido Scallops
Sauce Vierge | Squid Ink | Sea Herbs
Chicken, Leek & Truffle Terrine
Sourdough | House Pickles | Apple Currant Chutney
New Season Local Asparagus
Brick Pastry | Peas | Whipped Vegan Feta | White Balsamic
Smoked Barramundi
Pommes Anna | Buttermilk | Kyoto Green Onion Oil | Caviar
Otway Pork Belly
Crackling | Smoked Soy | Apple | Celery
MAIN
Dry Aged, Spiced Duck Breast
Truffle Honey | Parsnip | Blackberry | Carrots
Infinity Blue Barramundi Fillet
Fennel Puree | Roast Red Pepper | Tomato | Asparagus | Capers
Roaring Forties Lamb Rump
Artichoke | Ratatouille Vierge | Black Olive | Rosemary Jus | Dauphine Potato
Cape Grim Scotch Fillet 250g
Bearnaise Butter | Fries | Salad | Red Wine Jus
Mushroom & Leek Risotto
Porcini | King Brown | Baby Leek
DESSERT
Dark Chocolate Marquise
Caramel | Wattleseed | Crème Fraiche
Rose Parfait
Lychee Champagne Gel | Meringue
Tiramisu
Coffee | Chocolate | Mascarpone
Selection of Three Local & International Cheese
Quince | Grapes | Crackers
House Made Sorbet & Ice Cream
SIDES
Grilled Asparagus14,00 $AU
Sauce Gribiche | Lemon Balsamic
Garden Salad14,00 $AU
Oak Lettuce | Tomato | Red Onion | Balsamic
Spiced Heirloom Carrots14,00 $AU
Turmeric | Cumin | Paprika
Shoestring Fries14,00 $AU
Romesco