Appetisers

Artisan Bread with Whipped Butter agf

4

Sautéed Mixed Olives with Rosemary Salt gf

6

Beef Croquettes with Horseradish Cream

16

Prawn Dumplings with Garlic, Ginger, Chilli and Black Vinegar Broth
18

Zucchini Flowers Stuffed with Mozzarella and Anchovy agf

14

Selection of Cured Meats with Pickled Vegetables and Grissini agf

29

Entrees

Spiced Quail with Spring Onion, Chilli, Coriander and Black Garlic Mayonnaise gf
29

Beetroot Risotto with Marinated Goats Cheese and Truffle Honey gf

28/38

Seared Scallops with Roasted Cauliflowers, Raisins, Almonds and Curry Dressing gf
30

Squid Ink, Tagliatelle Pasta with Spanner Crab, Cherry Tomatoes and
Lemon Butter Cream Sauce
32/41

Black Onyx Beef Carpaccio with Smoked Eel, Cannellini Beans and Pancetta gf
29

Oysters
Freshly Shucked

Chardonnay Vinegar Infused with Seaweed 5.5 each

Natural with Lemon 4.5 each

agf available to accommodate gluten free | gf gluten free

Please advise your waiter for all dietary requirements
All Credit Cards Incur a 1.5% Surcharge

 Mains

King Fish with Garlic Prawns, Capers, Creamed Silverbeet and Red Wine Sauce gf
48

Seared Ocean Trout with Asparagus, Peas, Crushed New Potatoes and Champagne Veloute gf
46

Corn Fed Chicken with Sautéed Swiss Browns, Roasted Garlic, Greens and Porcini Jus gf
49

Smoked Duck Breast with Red Wine Endive, Celeriac Puree and Citrus Duck Jus gf
50

Pork Belly with Sweet Peppers, Braised Lentils and Almond Cream gf
46

Roasted Lamb Loin with Glazed Beetroots, Eggplant, Salsa Verde, Fregola and Lamb Jus gf
48

Grill

Gippsland O’Conner Sirloin 300gr, Dry Aged, VIC

52

Wagyu Rump Cap 4/5 Marble Score 180gr, Darling Downs, QLD
57

Northern Rivers Rib Eye 400gr, Dry Aged, NSW

69

Southern Riverina Eye Fillet 200gr, Pasture Fed, NSW

48

Grilled Meats will be served with Boulangère Potato, Picked Watercress,

Blackened Onion Puree and Red Wine Sauce gf

Sides
13
Minted Peas and Wood Sorrel gf

Fregola with Roasted Field Mushrooms and Goats Curd

Garlic Mashed Potatoes gf

Butter Leaves with Tarragon, Honey Mustard Dressing gf

Shoe String Chips with Alchemy’s BBQ Sauce

agf available to accommodate gluten free | gf gluten free

Please advise your waiter for all dietary requirements
All Credit Cards Incur a 1.5% Surcharge

 Vegetarian | Vegan

Artisan Bread with Whipped Butter or Extra Virgin Olive Oil and Balsamic Vinegar agf
4

Sautéed Mixed Olives with Rosemary Salt gf VEGAN

6

Orecchiette Pasta with Pot Roasted Mushrooms, Asparagus Tips and Truffle Tapenade
28/38

Charred Oyster Mushrooms with Apple Puree, Peanuts and Leek Bark gf
25/34

Zucchini Flowers Stuffed with Mozzarella Cheese and Tomato Gazpacho agf
14

Red Wine Caramelized Endive with Ancient Grains, Wood Sorel, Raisin
and Celeriac Puree gf
25/34

Beetroot Risotto with Marinated Goats Cheese and Truffle Honey gf

28/38

Spiced Mango and Citrus Endive Salad with Tarragon Vinaigrette gf VEGAN
23/32

Sweet Caramelized Peppers, Braised Lentils, Upland Cress and Black Garlic gf VEGAN
25/34

Roasted Cauliflowers with Ras el Hanout Raisins, Almonds and Curry Dressing gf VEGAN
25/34

Fennel and Orange Salad will Dill and Chives Fronds gf VEGAN
23/32

agf available to accommodate gluten free | gf gluten free

Please advise your waiter for all dietary requirements
All Credit Cards Incur a 1.5% Surcharge

 Desserts

Pistachio Sponge with Caramelized White Chocolate, Strawberries and Aged Balsamic Vinegar
18

Spiced Cherry and Kirsch Soufflé, Coconut Ice Cream gf

18

Hazelnut Financier with Milk Chocolate, Orange Mousse and Praline Ice Cream
18

Honey Infused Panna Cotta with Spiced Mango, Pomegranate and Basil Sorbet gf
18

Warm Chocolate Marbre with Mixed Berry Compote, Honey Comb and Raspberry Ripple Ice Cream gf
18

Braised Pear with Spiced Cinnamon Mousse, Toasted Meringue, Dark Chocolate and Vanilla Anglaise gf
18

Affogato served with Vanilla Ice Cream and Liqueur of choice agf
12/17

Liquid Nitrogen Experience with Chef

Sweet Gastronomic Nibbles agf
10

Cheese
Cheese 15 | 2 Cheeses 25 | 3 Cheeses 35

Onetik Ossau Iraty, Aquitaine( Basque), FR

Semi Hard, Nutty, Fruity and Almost Olive Like. Wash and Hand Salted Rind

Woombye Truffle Triple Cream Brie, Woombye QLD

Cows Milk, Soft and Creamy, Italian Truffle

Pyengana Cheddar, Pyengana, TAS

Hard Clothed Wrapped, Sharp and Crumbly with Rich Textures

Yarra Valley White Savourine Log, Yarra Valley, Vic

Semi matured goat’s cheese. Texture is firm and dense with slightly moist

Dolce Gorgonzola, Milan ITL

Cows Milk, Soft and Creamy, Rich in Fat, with Pleasant Aromas and Taste

L'Artisan Fermier, Geelong VIC

Cows Milk, French Style Morbier, Semi Hard, Nutty
All Cheeses served with Fruit Chutney, Raisin Puree, Lavosh
and House Made Breads agf

agf available to accommodate gluten free | gf gluten free

Please advise your waiter for all dietary requirements
All Credit Cards Incur a 1.5% Surcharge

 DEGUSTATION MENU

$130pp for 6 Courses

$145pp for 7 Courses

$195pp with Matching Wines for 6 Courses

$210pp with Matching Wines for 7 Courses

I
Ceviche of Salmon, Charred Cucumber, Lemon Crème Fraiche, and Salmon Pearls gf
NV Veuve D’Argent ‘Blanc de Blancs’, Loire Valley, FR
II
Lobster Ravioli, Saffron Cream Bisque Foam
Lamberti Della Venezia Pinot Grigio, Veneto, ITL
III
Seared Scallops with Roasted Cauliflowers, Raisins, Almonds
and Curry Dressing gf
Nautilus Chardonnay, Marlborough NZ
IV
Pork Belly with Sweet Peppers, Braised Lentils and Almond Cream gf
Rockford Alicante Bouchet Rose, Barossa Valley, SA
V
Smoked Duck Breast with Red Wine Endive, Celeriac Puree
and Citrus Duck Jus gf
Heathcote ‘Mailcoach’ Shiraz, Heathcote, VIC
VI
Hazelnut Financier with Milk Chocolate, Orange Mousse
and Praline Ice Cream
Espresso Martini Shooter with Cointreau and Frangelico.
VII
Woombye Truffle Triple Cream Brie, Leek Bark Lavosh, Raisin Puree, Pickled Mushrooms.
NV Petuluma ‘Croser’, Adelaide Hills, SA

agf available to accommodate gluten free | gf gluten free

Please advise your waiter for all dietary requirements
All Credit Cards Incur a 1.5% Surcharge