Current Dining Room Menu

To Start

Roasted Italian aubergine soup, crumb feta, croutons
Mediterranean fish soup with rouli and aioli

First

Salad of beets, local chévre, honey, lemon thyme vinaigrette
Jamon iberico de bellota Joselito, cheddar farinette, white peach, radish
Raviolo of prawn and salmon, spring onion, lobster bisque
Crispy skin pork belly, cheek and trotter sausage, vintage vegetables
Quail, caramelized onion tart, quince and crispy potatoes

Second

Slow roasted pumpkin, grilled aubergine, sundried tomatoes, basil pesto
Fillet of Bass Groper, local mussels, smoked potatoes, octopus terrine, lemon dressing
Roasted breast and leg of partridge, spaetzle, madeira jus
Flinders Island lamb cutlets, rolled belly, provincial vegetables, black garlic
Fillet of Gippsland beef, spinach, caramelised onion, jus

For the table

Spinach and cauliflower quinoa salad
Roast potatoes, garlic, duck fat
Gratin of cavolo nero
Young leaves, house dressing

Desserts

Tarte tatin of pear, milk ice cream, caramel
Chocolate moelleux, caramel popcorn, basil sorbet, raspberries
Vanilla cheese cake with local raspberries

Cheese

Queso mahon, cow, Minorca, Spain
Isle of Mull cheddar, cow, near Tobermory, Scottish Isles
Caprinella, goat, Main Ridge Victoria

Époisse, cow, Côte-d’Or, France
Saint Agur, cow, Monts du Velay, France
Cilia, goat’s Main Ridge Victoria

50 gm with accompaniments
A taste of all three with accompaniments

Please note menus are subject to change.