- Lunch Menu
- Dinner Menu
- Function Canapé Menu
- Function Lunch Menus
- Function Dinner Menus
- Wine list
- Drinks list
- Chef Recommendations
Lunch Menu
ENTREES
Seared Yellow Fin Tuna
- $18Green asparagus, baby herb mix, white truffle dressing
Feuillete Escargot
- $16Snails in a garlic cream sauce, puff pastry
Traditional French Onion Soup
- $16Gratinated, gruyere cheese crouton
Duck & Pistachio Terrine
- $18Red onion jam, toasted Brioche
Twice Baked Goats Cheese Soufflé
- $17Green Pea veloute, fresh mint, goat’s cheese (Allow 15 mins)
Quick Fried Spiced Calamari
- $16Blue cheese Aioli, lemon
Tuna Nicoise
- $24Kipfler Potato, beans, tomato, egg, olives
Quick Fried Spiced Calamari
- $19Cherry tomato, mesclun, blue cheese aioli, lemon
Wood Fired Pumpkin, Goat Cheese & Pine Nut
- $16Sherry vinegar dressing
Wood Fired Roasted Beetroot & Blue Cheese
- $16Mixed leaves, pistachio dressing
MAINS
Fish & Chips
- $19Crispy beer Battered Ocean Perch, tartare sauce
Barramundi Meuniere
- $27Wild Barramundi, brown lemon butter, Steamed kipfler potatoes
Roasted Blue Eye Cod
- $29Beetroot & Apple puree fennel & orange salad
Pumpkin, Goats Cheese Risotto
- $21Pine Nuts, fresh Sage
Chicken &Pesto Risotto
- $23Red capsicum, sundried tomato
Wild Mushroom Risotto
- $22Aged Balsamic, Gran Padano Parmesan, Rocket
HAND MADE PASTAS
Tomato & Basil Fettuccini
- $19Cherry Tomatoes, Mozzarella, Olives, Olive Oil, Rocket
Chorizo & Feta Parppardelle
- $22Sundried Tomato, Napoletana Sauce
Prawn & Mushroom Fettuccini
- $23Chilli, Basil
Braised Lamb Shoulder Parppardelle
- $25Red wine, Rosemary, shallots
WOOD FIRED PIZZA
Pizzas 1/2 & 1/2 extra $3
Mushroom Pizza
- $24seasonal mushrooms, rosemary, mascarpone, rocket, white truffle oil
Pear & Gorgonzola Pizza
- $24Cheese blend, fresh sage
Salami Pizza
- $24Hot salami, cheese blend, tomato concasse, fresh mint
Derek Pizza
- $24Mascarpone, salami, roast capsicum, fresh jalapeno, cheese blend
Sweet Potato & Pancetta
- $24fetta, cheese blend, herb mix
Marinated Prawn & Buffalo Milk Mozzarella
- $24cherry tomato, fresh basil
Pulled Chicken
- $24basil pesto, caramelized onion, sun-dried tomato
Salami, Pancetta & Ham
- $24tomato-mascarpone, cheese blend, rocket
WOOD FIRED GRILLS
Grilled Marinated Spatchcock
- $29400g marinated in rosemary & thyme, Green asparagus, cherry tomatoes, salsa verde
Grilled Calves Liver & Bacon
- $26Red onion Jam, port Jus
Grilled Steak Frites
- $28Cape Grim Angus Grass Fed Skirt, caramelized shallots, Parmesan & truffle homemade fries, Bordelaise Sauce
Grilled 300g Angus Prime Scotch Filet
- $34Confit shallots, Bordelaise Sauce
SIDES
Selection of Seasonal Vegetables
- $7House Seasoned French Fries
- $7Mesclun, Cherry Tomato & Olive Salad, house dressing
- $8Rocket & Parmesan Salad, Balsamic dressing
- $8Baby Kipflers, butter & fresh mint
- $8DESSERTS
Traditional Apple Tart Tatin
- $15Butterscotch sauce, vanilla ice cream
Trio of Citrus
- $15Lime panna cotta, Glazed Lemon curd, Doughnut filled with bitter orange sauce
White Chocolate Grand Marnier Mousse
- $15Pistachio tuille, melon salad
Traditional Vanilla Crème Brullee
- $15Poached Strawberry Compote, almond tuille
INTERNATIONAL CHEESE SELECTION
Brillat Savarin (Fra) – One of the original cheeses from France. When young the cheese has a moist chalky texture similar to ice cream. When left to ripen further the pate breaks down to a sticky golden cream texture
Milawa Chevre Ash (Vic) – A fresh chevre protected with a fine coating of grapevine ash. The traditional way of preserving fresh chevre, it extends the life of the cheese and allows more complex flavours to develop.
Maffra Cloth Cheddar (Vic) – It has a deep layered flavour, firm, yet buttery texture and a sweet grassy aroma. The interior is a subtle creamy straw colour
Petit Vache Brie (NSW) – Creamy and smooth, this is handcrafted in a traditional large round, it also has a mild mushroom flavour, from the southern highlands of New South Wales
Rouquefort (Fra) - The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang.