MONDAY No waste menu, Chef's choice menu, multiple courses of shared food
50
THURSDAY & FRIDAY (see weekend menu below)
ENTRÉE
Pickles, octopus, chorizo, safflower mayonnaise df gf
MAIN
SIDES  
DESSERT / CHEESE
 

Ice cream & sorbet

10
Nut strudel, white chocolate & ginger ice cream v
16

Liquorice allsorts & ice cream

16
Mascarpone parfait, berries, crostoli v
16
Bits & bobs from the property, sheep cheese
18
WEEKEND MENU   
Saturday and Sunday – three-course choice with sides *
75

* Minimum three-course spend in the restaurant on Saturday and Sunday.

For a group of six or more, please call us on 9525 5796 to discuss your booking on a Sunday.

 

Our kitchen makes everything in-house using local produce and heirloom vegetables that have been grown and handpicked from our garden.

   

Restaurant Wine List>>       Reserve Wine List>>

 

 
PICNIC BASKETS (Available Spring and Summer)  

Fruit and salad grown by our kitchen team, cured meats, canned fish, cheese, bread and crackers, nuts and sweet treats.

Picnic baskets include cutlery, crockery, wine cooler, water bottle, napkins and picnic rug – wine to be purchased separately.

Please note bookings and full payment are required three days in advance. Upon collection of the basket a deposit of $50 is also required which is refundable when the basket and its contents are returned.

65

Note: Some menu items may vary slightly or be subject to change due to produce available
in our garden and orchard.