Our Dinner menu offers Melbourne-inspired modern Australian cuisine, served fresh from farm to fork, paddock to plate and ocean to oven.

To Begin

Grilled Focaccia
with dukkha, balsamic olive oil


Bruschetta (GF on Request)
sundried tomato, cocktail tomato, Kalamata olives, basil pesto & feta cheese


Quinoa Salad
carrot & courgette ribbons, asparagus, sunflower seeds, organic greens & baby red romaine lettuce, balsamic reduction (VG, GF)


Pan Seared Hervey Bay Scallops
cauliflower puree, black pudding crumbs, olive oil & petit greens (GF)


Braised Pork Cheeks
apple puree, baby watercress & thyme jus (GF)


Venison Carpaccio
pickled forest mushroom salad, walnuts & wasabi aioli (GF)


Tasmanian Salmon
beetroot & vodka cured salmon, crème fraiche, baby red oak, crispy kumara (GF)


To Follow

Catch of the Day
pan roasted Port Philip Bay fish fillet, roasted baby beetroot, pomegranate & caper salsa, balsamic (GF)


Lamb Rump
dukkah dusted Victorian lamb rump, parsnip puree, glazed baby turnip & baby carrots with rosemary jus (GF)


potato gnocchi with grilled baby eggplant, baby turnips & Brussels sprouts with carrot puree (VG)


Amora Grills

All cut of the meat served with confit garlic mash, grilled asparagus and a choice of sauce from port wine jus, four peppercorn jus or bearnaise sauce

120 days grain fed Portland beef fillet 200g (GF)


South Australia kangaroo sirloin 180g (GF)


Bendigo sous vide chicken breast 220g (GF)


To Accompany

Caesar Salad
with baby cos, anchovies, bacon, shaved parmesan, poached egg & focaccia croutons


Baby Vegetables
baby vegetables tossed with garlic butter (V)


asparagus with bacon & almonds (GF)


Mashed Potatoes
confit garlic mashed potatoes


To Finish

Ice cream cake with Flourless Belgian Dark Chocolate Base
layered with strawberry, vanilla & black cherry ice cream,  chantilly cream, sugar rocks, summer berries & raspberry gel (GF)


Red Wine Poached Pear
with coconut sorbet & caramelised cashews, walnuts & almonds (VEG), (contains nuts)


Lemon Tart
with meringue, ginger ice cream, mango gel, fresh seasonal fruits (contains nuts)


Cheese Plate

Served with assorted crackers, dried fruits & quince paste

Drunken Buffalo
made of buffalo & cow’s milk, wrapped in nebbiolo grape skins, processed to extract a unique aroma & flavour. Mild in flavour and smooth in texture.

Smoked Caciocavallo
made of cow’s milk, the cheese is naturally beechwood smoked taking on salty & smoked flavour.

A semisoft washed rind cheese (Taleggio style), matured 4-6 weeks. This cheese combines the beauty of a pale orange coat with a golden centre and a wonderful wild aroma.

1 cheese – $15.00

2 cheeses – $18.00

3 cheeses – $20.00

V = Vegetarian

VEG = Vegan

GF = Gluten free