A La Carte
Monday to Friday lunch we offer a choice between one of our signature tasting menus, either five or eight courses, or a fixed price three course option.
Monday to Thursday dinner we offer a choice between one of our signature tasting menus, either five or eight course or a fixed price three course option.
Friday and Saturday dinner we offer a choice between our eight course tasting menu or a fixed price three course menu.
We kindly ask that dining direction, whether tasting menu or a la carte, be a whole table decision.
|Japanese inspired oyster shooter, yuzu, cucumber and apple||each 6|
|Pink peppercorn cured swordfish, orange kosho, preserved seaweed, whipped sheep’s milk yoghurt, Davidson plum||31|
|Steamed scallop dumpling, aged hon mirin dressing, smoked enoki, fragrant oil||33|
|Salad of local asparagus, Otway shiitake, smoked buttermilk ricotta, duck ham, chimichurri, wild pea||26|
|Risoni ‘risotto’, golden enoki, broccolini, creme fraiche, mushroom floss||28|
|Pork belly, caramelised pineapple, bulldog sauce, five spice, acidic leaves||29|
|Charcoal grilled marron, sea urchin custard, white asparagus, fragrant dashi, fermented shiitake||38|
|Western Australian Dhufish, scarlet prawn dumpling, sorrel, caterpillar mushrooms, verjuice butter||49|
|Ora salmon, char siu, aromatic bone broth, peas, daikon, ink cracker||49|
|Corn fed chicken, zucchini, green olive, toasted herb panko, garlic, jus gras||50|
|Chinese style duck, black rice, roasted chilli, Japanese turnip, spring onion||53|
|Eight score Sher Wagyu beef, mushroom ketchup, Comte croquettes, smoked ox tongue, fermented onion, pepper jus||76|
|Cocktail kipflers, rosemary, confit garlic|
|Butter beans, Persian fetta, smoked macadamia, capers|
|Assorted leaves, cultured goat's milk dressing, dill|
|Dark chocolate caramello bar, 'salt and pepper', black currant sorbet||23|
|Fromage frais cheesecake, strawberry, spiced biscuit, sumac||23|
|Citron tart, blood orange, sheep's yogurt, pistachio crumble, confetti coriander||23|
|Honeycrunch ice cream, toasted gingerbread, cinnamon oil and sugar swirl||22|
|Jerusalem artichoke parfait, fleur de sel caramel, kiwi, almond, wild fennel||23|
|EZARD dessert tasting plate to share||50|
|Cheese selection served with muscatels, fruit loaf and lavosh||7 - 28|
Vegan / Vegetarian
Please see tasting menu for options.
Monday to Saturday Night
Three-course fixed price menu