We offer a seasonal eight course tasting menu to diners for $160 per person from
Tuesday to Saturday. 
Earlier in the week (Tuesday to Thursday) you can also choose to dine on a
chef selected five course tasting menu for $120 per person

Wine and Non-Alcoholic Pairing’s available

Smoked Wallaby & Black Rice
Quail Egg, Pickled Nasturtium
Oyster, Native Mignonette

Heirloom Tomato, Koji Oil
Jonella Farm Baby Corn, Fermented Truffle
King Prawn, Bonito, Gooseberries
Barramundi cooked in Warragul Greens
Macedon Duck, Plum, Lemon Verbena
Kohlrabi, Fennel, Westringia

Pineapple Melon, Apple Mint
Grapefruit, Gin, Rosemary
Passionfruit, Geraldton Wax


Please note this menu is subject to change.