Minimum two guests

Dégustation menu $100.00 or $144.00 per person with listed matching wines

Vegetarian dégustation menu $94.00 or $138.00 with listed matching wines

 

Appetiser

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Gazpacho mousse with varieties of basil, heirloom tomatoes and bocconcini

2016 Rutherglen Viognier-Roussanne-Marsanne

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Mille feuille of  Atlantic salmon and blue swimmer crab tartare with cucumber gel and preserved lemon  

2013 Ponda Estate Chardonnay

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Quail consomme scented with Vietnamese flavours poured from a plunger over quail breast and wanton

2016 Rabbit Ranch Pinot Noir

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                                      Modern Beef Wellington with roasted Autumn vegetables                                                      2015 Kies Klauber Block Shiraz

or

Spice glazed duck breast, crispy duck leg croquettes, wilted greens and salted duck egg yolk

2018 JC's Own 'Ferine" Grenache

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Le Grand Dessert for two

2014 Delas Muscat de Beaumes de Venise

Two Courses $69.00 (with Vegetarian Main Course $65.00)

Three Courses $83.00 (with Vegetarian Main Course $79.00)

Two course minimum

 

 

Gazpacho mousse with varieties of basil, Stephen's heirloom tomatoes and bocconcini

 

Malaysian dancing prawns with candied walnuts, chili glaze and fried eggplant salad 

 

Mille feuille of Atlantic salmon and blue swimmer crab tartare with cucumber gel and preserved lemon puree

 

Quail consomme scented with Vietnamese flavours poured from a plunger over quail breast and wanton

 

Carpaccio of beef with Gorgonzola panna cotta, pickled vegetables and hazelnuts

 

Salad of seared kangaroo with kasundi, pickled mushrooms, figs and salt baked beetroot

 

 

Modern Beef Wellington with roasted Autumn vegetables

 

Butter poached free range chicken breast with crisp skinned thigh and walnut-leek sauce

 

Cured pork belly with crackling, du Puy lentils, baked apple and coffee roasted carrots

 

Pan fried john dory fillets with seared scallops, chick peas, cauliflower and raisin-caper dressing

 

Spinach and pumpkin "cannelloni" with mushroom goulash and Taleggio fritters

 

Tamarind glazed duck breast with celeriac puree, pickled shiitake and five spice jus

 

Salad of roasted vegetables with spinach leaves, Persian Feta and pine nuts $8.50

Salad of  rocket, blue cheese, walnuts and pear $8.50

Baked duck fat potatoes with Straccciatella cheese $9.50

 

 

Spiced pears with frangipane filled crepes, berries and Champagne sabayon

 

Rhubarb trifle with liquorice crumble and rhubarb sorbet

 

Turkish Delight souffle with yoghurt and rosewater sorbet 

 

Chocolate and hazelnut mousse with orange and campari sorbet

 

Le Grand Dessert for two: Featuring aspects of all our à la carte desserts

served on a platter to share

 

Stephen’s selection of three Australian and International cheeses

with honey–truffle walnuts

 

This white mould cows cheese is enriched with cream, then left to drain for a day before being dry salted, inoculated with penicilin and left to mature for up to two months. When young the interior is firm with salty, creamy flavours. A creamy texture and nutty flavour developes with more maturity

 

Produced by Tarago River Cheese Company Gippsland Blue this blue vein cheese is made 

in the style of the Italian Gorgonzola Dolce. It is a farmhouse cheese that is complex 

yet sweet and buttery

 

An intensely buttery cheddar, full of the richeness of Devonshire milk.

Handcrafted using heritage starters by expert cheesemakers this superb cheese is cloth bound and matured to perfection for 3 months. Subtle clean aromas and a mothwatering smoothness.

 

 

Coffea coffee by Fabio Costa $5.00 or

T2 Tea: Chamomile, Mint mix, Sencha Green Tea, Earl Grey, English Breakfast

with our petits fours;

Liqueur coffee $12.00