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

To Begin

Lemon Pepper Squid
with Asian slaw, lemon & gribiche sauce


Beetroot Carpaccio
with watermelon, roasted baby golden beet, walnuts, broad beans & olive oil (veg,v,gf)


Chicken & Pistachio Terrine
with fig jam, focaccia croutons & petit greens


Green Tea Cured Tasmanian Salmon
with goats curd, wasabi aioli, crushed pistachio, frisée salad (gf)



Pan Seared Market Fish
with quinoa salad, mango & mint salsa (gf)


Sous Vide Pork Sirloin
wrapped in prosciutto with thyme roasted blue potato, glazed baby carrots, honey mustard jus (gf)


Grilled 180g Portland
Beef Fillet
with potato & leek gratin, frisée salad & port wine jus (gf)


Spinach & Forest Mushroom Ravioli
with carrot & walnut puree, crispy chickpeas, asparagus & vegan cheese (veg,v)


The Sides - $7.00 each

Caesar Salad with poached egg, crostini & shaved parmesan

Caprese salad with buffalo mozzarella, tomato, basil & pesto oil

Potato & leek gratin with parmesan (gf)

Chunky fries with aioli & tomato sauce

Casual Dining

Beer Battered Fish & Chips
with green salad & gribiche sauce


Grilled 150g Portland Steak
on focaccia, tomato relish, fried egg & chips


Chicken Caesar Salad
poached egg, parmesan, bacon, anchovies, croutons


Lamb Kofta Burger
with cumin yoghurt, crispy onion rings, chiffonade cos, tomato relish & chips


To Finish

Australian Cheese Platter
with assorted crackers, quince paste, dried fruits.  Included cheese; Cape Wickham Brie, Danish Blue, Blackjack Red Cheddar


Passionfruit Tart
with lemongrass ice cream summer petit fruit salad, raspberry gel, coconut meringue


Blueberry Cheesecake
with vanilla anglaise & berry compote, cream Chantilly, seasonal berries


Fresh Seasonal Fruit Salad
with berry sorbet (veg,gf)


V = Vegetarian

VEG = Vegan

GF = Gluten free