– PARTAGER –

‘TOOLUNKA CREEK’ HOUSE MARINATED OLIVES $8

(VG GF NF)

‘BOOMER BAY’ TASMANIAN OYSTERS

‘Yarra Yalley’ rose cider mignonette & lemon

ea $7

half a dozen $38

1 dozen $72

(GF DF NF)

DUO DIPS $18

hummus, crispy chickpea’s & olive oil
roast beetroot & ‘Yarra Valley’ feta, lavash

(V VGO GFO NF)

(3) WOOD-FIRED ‘MOOLOOLABA’ KING PRAWNS $28

garlic, chili & charred lime

(GF DF NF)

LOCAL HANDCRAFTED BURRATA $28  

olives, basil, toasted walnuts, warm bread, ‘Calabrian’ pepper & sun-dried tomato vinaigrette

(V GFO NFO)

‘FOUR PILLARS’ GIN CURED OCEAN TROUT $28

radish, compressed cucumber, lemon crème fraiche, ‘Yarra Valley’ caviar & petite bronze fennel

(GF NF)

(2) LEVANTE STYLE SKEWERS $26

wood grilled lamb, garlic, lemon & ‘Aleppo’ pepper, whipped feta

(GF DFO NF)

CHARCUTERIE BOARD SELECTION $50

truffle-squid ink salami, grass-fed bresaola, wood smoked ham
nduja-ricotta spread,
‘Ford Farm’ aged cheddar
cornichons, pickled peppers, seeded mustard, warm crusty bread

– A CÔTÉS –

PARMESAN & ROSEMARY FOCACCIA $8

chive & confit garlic compound butter

(NF)

HARICOT VERTS $12

bacon, toasted almonds & lemon oil

(VO GF DF NFO)

AUBERGINE RÔTI $12

‘Lebanese’ eggplant, labneh, tomato vinaigrette

(V GF DFO NF)

FRITES $12

garlic aioli

(GF DF NF)

– GRAND PLAT –

CONFIT DUCK LEG $38

‘Puy’ lentil ragout, roast glazed carrot, herb brioche crumb & jus

(GFO NF)

‘DAINTREE’ BARRAMUNDI $38

tomato-chili jam, pickled zucchini, lemon yoghurt & coriander oil

(GF DFO NF)

CAULIFLOWER STEAK $28

broccolini & pumpkin seed salsa

(VG GF NF)

– VIANDE DE BOEUF AUSTRALIENNE –

250g ‘AUGUSTUS’ PORTERHOUSE $42

Premium grain‑finished Australian beef from historic Augustus Station, renowned for rich flavour and consistent quality.

350g DRY AGED ‘VICTORIAN’ PORTERHOUSE ON THE BONE $58

Central Victorian, grass‑fed, grain‑finished, expertly dry‑aged for exceptional tenderness and rich flavour.

300g MB4 ‘POTORO’ PORTERHOUSE $68

Portoro beef from Yambinya Station in southern NSW, produced with proprietary feeding for high marbling, tenderness, and flavour.

All served with a side of frites & choice of sauce:

Café de Paris 

Cognac & Green Peppercorn 

Salsa Verde 

– DESSERTS –

LEMON CURD & BERRY SORBET $14

crispy meringue, biscuit crumb, fresh raspberry, lemon balm

(GF NF)

‘GRAND MARNIER’ CHOCOLATE MOUSSE $14

‘Veliche’ dark chocolate, orange segments, whipped cream

(GFO NF)

AUSTRALIAN ‘FROMAGE’ $9 per 50g

‘Ford Farm’ aged cheddar / Six Farms’ double brie / Fourme D’Ambert’ Blue, quince, candied nuts & water biscuits

No substitutions.
Please advise of any dietary requirements. Some items may contain or
come into contact with allergens. 10% surcharge applies on Public Holidays