À la carte menu Country sourdough, cultured butter 11 Wagonga oyster, NSW (A) 6 Mussels on toast, fennel, chilli (A) 9 Tempura zucchini flower 12 Grilled King prawn, tarragon butter 13 Selection of Victorian charcuterie 24 Ortiz anchovies, grilled bread, chilli, lemon 29 Tuna tartare, goat's curd, green pea, mint (A) 32 Charred asparagus, nori beurre blanc 22 Fremantle octopus, green olive, pink fir potato, wild fennel (A) 29 Buffalo mozzarella, baby leeks, pistachio 27 Vitello tonnato, cornichon, baby radish 28 Ricotta gnudi, wild garlic pesto, broad beans, pecorino 36 Flathead, mustard greens, fennel seed dressing, lemon (A) 48 Roast chicken, parsley soubise, cos heart, ravigote 46 O'Connor porterhouse, mountain pepper sauce 55 1.2kg Slow roasted lamb shoulder, almond, red pepper 95 Sprouting broccoli, yellow romesco 15 Roast potatoes, confit garlic, fried capers 12 Farm leaves, sherry vinaigrette 14 Strawberries, sorrel, verjus jelly 18 Valrhona chocolate tart, burnt honey cream 19 Baba, aged rum, crème diplomat 19 Madeleines, lemon curd 10 Selection of cheese, lavosh, quince 30 A - Seafood sourced in Australia I - Seafood sourced internationally CHEF'S SELECTION
