Menu The Reserve Restaurant

  • à la carte

à la carte

To begin

Seafood Chowder Soup

with grilled focaccia

Lemon Pepper Squid

with Asian slaw, lemon & gribiche sauce

Slow Cooked Victorian Lamb Ribs

with a mustard glaze, mint & pea puree (gf)


with truffle mushroom puree, heirloom tomatoes, baby spinach, vegan mozzarella (veg)

To follow

Pan Seared Tasmanian Salmon

with roasted fennel puree, buckwheat risotto & pomegranate molasses (gf)

Twice Cooked Pork Belly

with sweet potato mash, apple cider braised, red cabbage & whole grain mustard jus (gf)

Grilled 180g Portland Beef Fillet

with confit potato mash, broccolini & port wine jus (gf)

To accompany

Soy Glazed Broccolini

with fried shallots (gf)

Confit Garlic Mash (gf)

creamy garlic mash potatoes

Caesar Salad

with poached egg, crostini, shaved parmesan

Cajun Spiced Chunky Fries

with sriracha aioli

Casual Dining

Beer Battered Fish & Chips

with green salad & gribiche sauce

Grilled 100g Portland Steak Sandwich

on focaccia, fried egg with fries & tomato sauce

Chicken Caesar Salad

with poached egg, parmesan, bacon, anchovy, croutons

Lamb Kofta Burger

with cumin yogurt, crispy onion rings, chiffonade cos, tomato relish & chips

To finish

Australian Cheese Platter

with assorted crackers, quince paste, dried fruits

Sticky Date Pudding

with brandy custard & vanilla ice cream

Brulee Blueberry Cheesecake

with vanilla anglaise, berry compote & cream chantily

Prices and dishes may change.

These prices do not include offers.

Free serviceInstant booking