• à la carte

à la carte

To start

Blueberry, apple, chia, goji, beerries, coconut, purple cabbage, superfood salad w/ lime dressing
Port Lincoln kingfish sashimi beetroot, Davidson plum, radicchio, sisho
Port Philip bay scallops, pink peppercorn, sweet potato, crisp wakame
Char- grilled skull island tiger prawns lemon myrtle, olive oil, amartanth
Sauteed pine and chestnut mushroom soup native thyme oil charred sourdough
Local oyster (each)

Served with finger lime, pickled samphire, apple cider vinegar

Saskia Beer pheasent terrine figs, hazelnut, jamón, spiced crackers
Sauteed pine and chestnut mushroom soup native thyme oil, charred sourdough

From the char-grill

250g Sirloin
250g Eye fillet
450 Rib eye


Grilled whole baby snapper watercress and fennel salad w/ charred orange
Spencer Gulf mulloway squid ink, salsa verde, salt bush macadamia
Blackened Mandagery creek venison back strap preserved cherry puree, juniper, hibiscus, black garlic
Lebanese eggplant

Miso fine herbs seeds and nuts burnt carrot and honey puree

Roasted Saskia beer free range chicken breast and confit leg native thyme, lemon, jus gras


Chips, black pepper, lemon zest
Grilled asparagus, egg yolk, parmesan
Mixed leaves salad w honey sumac dressing
Whole roasted baby cauliflower w/ gratinated Heide raclette


Caramelised white choc and pear cheesecake

Sponge dulce de leche pear mousse

Coffee, hazelnut and dark chocolate

Coffee custard, hazelnut crusted profiteroles, dark chocolate mousse, chocolate - hazelnut sablé

Passionfruit and meringue verrine

Bavarois, passionfruit curd, meringue, almond sucre

Ice cream & sorbet selection

Chef selection


Shot of espresso coffee, accompanied by your choice of Frangelico, Baileys Irish Cream or Kahlua liqueur

Prices and dishes may change.
These prices do not include offers.

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