Chef Ritchie Boucher

Chefs Mezze Plate

Hot honey halloumi, flat breads

Crunchy eggplant chips, babaganoush

Hand-rolled ricotta gnocchi, spring pea purée, goats curd, basil + toasted almonds

Lamb + feta meatballs, spiced cous cous, mint yoghurt

Chicken kofta, pomegranate pilaf, za’atar pita

Kingfish Crudo, ruby grapefruit, finger lime, spiced nut dukkah

Mediterranean lemon + herby chicken w garlic, olive + caper white wine cream sauce, potato + fennel gratin, spring greens

Pulled lamb shoulder, polenta chips, toum, Tuscan kale, pangrattato, grana padano

Crumbed pork cutlet, Greek lemony patatas, apple kale slaw

Veal saltimbocca, sage, crisp prosciutto, potato puree, broccolini, vino sauce

Classic tiramisu with local chocolate coffee beans

Orange Blossom Panna Cotta w candied citrus + orange sherbet

Sticky date pudding, indulgent butterscotch sauce, freshly whipped cream

Rosewater filo pastry custard pull-apart, maple rosewater syrup

Thai-style fragrant pork meatball with Nam jim

Five spiced fried chicken bao buns, pickled zucchini, kewpie, gochujang bbq sauce

Vietnamese beef salad, nuoc cham

Tuna sushimi, spiced sesame dippy

Bang bang chicken salad, cucumber, peanuts, sprouts, black vinegar + chilli dressing

Vietnamese style roast chicken, marinated in garlic, ginger, lemongrass + soy

Orange miso glazed barramundi fillet, ginger, spring onions

Traditional beef Massaman curry, jasmine rice, coriander, fried shallots

Crispy pork belly, carrot purée, spiced greens, fish sauce caramel

Pork katsu (crispy crumbed pork steak) rice, katsu sauce

Grilled teriyaki salmon, wok spiced greens, rice

Miso caramel chocolate tart, vanilla bean ice cream

Ginger, lemongrass + kaffir lime brûlée

Big grazing board with local cheeses and charcuterie

Confit Duck tartlets, pomegranate molasses, sour cherry pickle

Sydney rock or pacific oysters, finger lime mignonette

Kingfish Crudo, ruby grapefruit, finger lime, spiced nut dukkah

Baked camembert, toasted almonds, truffle, fig + quince jam, baguette croutes

Twice baked blue cheese soufflé, parmesan cream, lavosh, salad greens

Yarra Valley Goats Cheese brûléed, toasted walnuts, pear, local truffle honey

Steak tartare, cornichons, radish, fried capers, salsa verde, garlic pita crisps

Crispy skin barramundi, potato & fennel gratin, pea purée, charred greens

‘Coq Au Vin’ French-style succulent chicken, potato pavè, orange glazed baby carrots

‘Beef Bourgogne’, silky pomme puree

Grass-fed roasted fillet of beef, cafe de Paris butter, hasselback potatoes, smoked carrot purée, charred shallots, red wine jus

Confit duck leg, Four Pillars Gin marmalade glaze, duck fat potatoes, cumquat sauce

+ seasonal greens to share on all mains

Vanilla bean creme brûlée, fresh seasonal berries

Warm flourless chocolate torte with creme fraiche + strawberry compote

Baked pear + almond frangipane tart with vanilla bean ice cream

Chefs classic bruschetta

Antipasto platter (to share)

Roast pumpkin + goat cheese arancini, garlic aioli

Pork & Veal Meatballs, pomodoro sauce, rigatoni, grana padano

Sautéed scallops, spring pea risotto, parmesan crisps

Burrata, heirloom tomatoes, basil

Ricotta gnudi, sage burnt butter sauce, pine nuts, feta

Oven-baked market fish, roasted vine-ripened tomatoes, olives, feta + white wine

Traditional Pork Roast ‘Porchetta’ with hasselback potatoes, apple sauce + jus

House made potato gnocchi, ‘welcome to Spring’ green pesto, asparagus, broad beans, zucchini, peas, fresh herbs + Yarra Valley Persian Fetta

Slow roasted lamb shoulder, parmesan polenta chips, salsa verde, greens

Sticky date pudding, indulgent butterscotch sauce, freshly whipped cream

Classic tiramisu with local chocolate coffee beans

Lemon meringue cannolis

Orange blossom panna cotta, orange sherbet candied citrus