Minimum two guests

Dégustation menu $105.00 or $152.00 per person with listed matching wines

Vegetarian dégustation menu $98.00 or $145.00 with listed matching wines

 

Appetiser

***

Two Courses $70.00 (with Vegetarian Main Course $66.00)

Three Courses $85.00 (with Vegetarian Main Course $80.00)

Two course minimum

 

 

Carpaccio of beetroot with goats cheese mousse, Waldorf salad and celery sorbet

 

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

 

Salad of smoked Goulburn River trout with buffalo mozzarella, roasted spring vegetables and macadamia nuts

 

Tandoori quail with fried potato boreks, red onion marmalade and cucumber salad

 

Caramelised carrot soup with pressed chicken wings and grilled corella pear

 

Japanese beef tartare with tempura shiso leaves, wasabi sorbet, yuzu puree and nori jam

 

 

Grilled beef porterhouse with braised oxtail, textures on onion and bearnaise sauce

 

Hazeldine free range chicken with Vermouth sauce, smoked kipfler potatoes, braised savoy cabbage and fresh Tasmanian truffle shavings

 

Miso marinated lamb rump with a lamb neck croquette, carrot & ginger puree and fennel kimchi

 

Fillet of Atlantic salmon cooked under a sourdough crust with sauteed scallops, mint oil and yeasted cauliflower

 

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

 

Spice glazed duck breast, red cabbage and confit duck leg tartlet, pickled mushrooms and balsamic 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

 

Vanilla creme brulee with poached rhubarb and rhubarb sorbet

 

Sticky date souffle with caramel sauce, sponge and vanilla icecream 

 

Callebaut chocolate mousse with hazelnut parfait, flavours of the forest floor and pine needle icecream

 

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, Lemongrass-Ginger, Sencha Green Tea, Earl Grey, English Breakfast

with our petits fours;

Liqueur coffee $12.00