Entree
House cured Ocean Trout with red quinoa, cucumber jelly and yoghurt spheres
16.9
Cauliflower panna cotta, sweet corn puree and basil pudding
16.9
Western plains pork belly, apple and pineapple sage confit and parsnip drops
16.9
Steamed Portalington mussels, chorizo caponata and gremolata powders
15.9
Chefs Table
4 courses $70per head
6 courses $98per head
Mains
Pan Fried local Snapper Fillet, double baked potatoes, pickled vegetables, cuttlefish Crab Salsa
36
Homemade thyme Gnocchi with mushroom and onion families, black garlic and parmesan foam
35
12 hour cured duck breast, aerated blue cheese en croute , slow roasted figs
37
Otway Eye Fillet with pumpkin puree, broad bean casoulet, prosciutto dust and Shiraz jus
37
Sides
Oven roasted potato with sour cream
Drysdale fetta and beetroot salad
Sauteed greens with pistachios and meyer lemon
Truffled polenta fries
6.5
Dessert
“The Elvis”
Flourless Chocolate cake, bannana ice cream, orange gel and peanut butter powder
16
Coffee Crème Brulee, house made doughnuts, fresh local passion fruit and strawberry jam
16
“Flavors of a wagon wheel”
Dehydrated Chocolate Mousse, slow baked meringue, raspberry sorbet and shortbread crumbs
16
Carrot and Walnut Cake with Licorice sorbet, orange blossom and yoghurt consommé
16
Affogato – a scoop of vanilla ice cream topped with a shot of hot espresso and a shot of liqueur
12
