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

Ice cream & sorbet

10
Black sesame ice cream sandwich, all sorts of liquorice
16

Poached quince, Botrytis panna cotta, chestnut puree, puffed grains

16
Orange & mandarin cake, citrus curd, chocolate sorbet
16
Honeycomb, young & old sheep cheeses, carrot salad gf
16
WEEKEND MENU   
Saturday – two-course choice with sides
60
Saturday – three-course choice with sides
75
Sunday – three-course choice with sides *
75

* Minimum three-course spend in the restaurant on 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, curred 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.

80

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