Introducing our Harvest Lunch menu
We love to cook and eat by the harvest calendar - the cycle of produce grown as the weather cools, rains, frosts and then warms again. It's no coincidence that the varieties of fruits and vegetables available each season are exactly what we want to eat at that time of year. A salad of fresh tomatoes and curd is what's needed in January's heat; pumpkins offer necessary comfort through May's chill; leafy brassicas deliver vitality against July's blights, and in September, asparagus gives us new life.
In honour of this natural flow, every weekday we offer a new lunch menu that heroes locally grown produce. It features a two or three-course menu for you to choose as-you-please, and every day, the main dish features our choice ingredient of the month. The dish changes every month - featuring a favourite local grower, some flair from our kitchen, and highlights from the cellar.
Month By Month
MAY - FORCE OF NATURE'S PINE MUSHROOMS
Pine mushrooms from Force of Nature are on the menu this month, featured in a dish with braised duck, polenta and pecorino. Foraged in the Macedon Ranges, these earthy, aromatic mushrooms capture the essence of the season.
APRIL - MURNNONG FARM FIGS
Throughout April, our chefs are making the most of the lush fig crop from Murrnong Farm in a dish of pan-roasted quail and celeriac. Located in Violet Town in north-east Victoria, Murrnong Farm is a self-reliant permaculture farm that has been growing organic produce for over 30 years.
MARCH - SEED AND STEM TOMATOES
Long sunny days mean tomatoes are at their peak ripeness right now. To celebrate, our chefs are preparing a tomato and peach salad with buffalo mozzarella. Have it alongside a glass of 2024 Terre Nere Nerello Mascalese blend Rosato Etna from Sicily.
To be the first to hear about our next Harvest Calendar lunch, sign up to our newslettter.
