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ENTREES
Coffin Bay S.A. single
seed butterfly oysters with lime and Manzanilla sherry granita $18
Salad of free range pork,
green apple, watercress and crispy pigs ear $15
Heirloom tomato salad
with organic Yarra Valley peach, Shaw River buffalo
mozzarella and pinenut
vinegarette $15
Pepper seared Yarra
Valley salmon with a panzanella salad $15
Boneless Wandin quail
wrapped in smoked bacon with Café De Paris butter, white bean puree and
wild arugula $16
MAINS
Line caught char grilled
mulloway, green beans, confit tomato, Eildon Hill olives and salsa verde
$33
Char grilled Ranges Valley
butcher’s steak, roasted bone marrow, gratin of colcannon potato and
parsley, caper and red onion salad $36
Roasted poussin with
garlic, sage, caramelised lemon and mini Dobson kipfler potatoes $34
12 hour slow cooked
Castricum lamb neck with provencal vegetables, Spanish anchovies and
crumbled fetta $32
Spaghettini with lemon
zest, ricotta, peas, chilli, garlic and oregano $29
SIDES
Baby cos with prosciutto,
avocado, free range organic egg and shaved grana $8
Hand cut Dobson potatoes
with smoked paprika salt $8
Wilted spinach with
chilli, lemon and garlic $8
DESSERTS
Lemon
and yoghurt bavarois with Yarra Valley summer Berries $15
Kennedy
& Wilson chocolate brownie with Alexandria cherries poached in Pedro
Ximenez and a dollop of clotted cream $16
Vanilla
roasted pineapple with hand made gingerbread biscuit and coconut sorbet
$15
Victoria
sponge with macerated strawberries and Chantilly cream $15
Selection
of local and imported cheeses with home made lavoche $17
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