Our menu changes every season and features primarily locally grown produce. 

Our head chef, Ben Bamford, creates every dish to highlight taste, feature local produce where possible and demonstrate creativity.



Our menu changes frequently – this should be used as a guide only

daily baked summer foccacia and housemade butter – 3 per person
freshly shucked oysters with eschalot dressing – 18 half dozen  32 full dozen

archie rose coast gin cured salmon, dill, yuzu labne and radish salsa – 27
recommended with 2018 ricca terra grenache blanc, riverland, sa

morten bay bug, roast garlic, crab and celeriac remouladé – 28
recommended with 2018 davally estate chardonnay, canyonleigh, nsw

yearling beef, tomatoes, rosemary, mozzarella, aioli and proscuitto – 27
recommended with 2015 garbardo ov grenache, spain 

beetroot carpaccio, goats curd, caviar, sorbet, crisps and meringue  – 21
recommended with 2016 kumeu river estate pinot gris, auckland nz

confit pork, shoulder gillette, black pudding and belly with apple – 26
recommended with 2015 rotherwood pinot noir, sutton forest, nsw

risotto verde, minted pea, crouton, truffled fetta and watermelon – 31
recommended with 2018 somos blancquito, adelaide hills, sa

beef, truffle butter, porcini, turnips, confit eschalot and potato cream – 38
recommended with 2018 lino ramble, nero d’avola, port noarlunga, sa

sage and lemon infused chicken, onion, beetroot and brillig potato – 35
recommended with 2018 rieslingfreak no. 4, eden valley, sa  

fish, celeriac, horseradish, kale, truffled peas and roast dutch carrots – 37
recommended with 2018 dawning day pinot rosé, southern highlands, nsw

duck leg, rillette of thigh, crisp pastry, orange gel, bone sauce and nori – 39
recommended with 2017 seville estate pinot noir, yarra valley, vic

green beans, mustard, pancetta and burnt butter – 12
charred local red cabbage, mizuna, dried fruit and pickled radish – 10
green leaves and microherbs with vinegar dressing – 10

caramel ice-cream, lime syrup, banana and almonds – 16
lemon curd, carrot, pistachio, kaffir sorbet and melon – 16
summer pudding, chocolate crumb, beetroot and cornflowers – 16
dark chocolate nemesis with bitter orange syrup – 16
cheese selection, lavosh and charcoal crisps, fruit chutney and dukka – 16



Our signature 5 course degustation is available each night we are open.
The courses change frequently and focus on highlighting the most seasonal and freshest produce we can secure. $90 per person and wine pairing is available for an additional $55 per person.



A limited menu is available for lunch. This features the flavours and dishes from our al la carte menu and you can select either 2 or 3 courses.

2 courses – $45 per person
3 courses – $55 per person

(Groups of 8 or more please enquire as set menu options are applicable at lunch for larger dining groups)

Please note our menus change frequently due to produce availability – these should be used as a guide only.