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Plated Menu by Matt Moran
Three-Course$120 ppEntrée – Choose one
- Spanner crab, buttermilk, cucumber, lovage
- Chicken liver parfait, chestnut, shimeji mushroom, sherry
- Goats curd, burnt onion, garden pea, mint
Main – Choose one
- Roasted beef fillet, Jerusalem artichoke, Warrigal green mustard, café de Paris
- Confit duck leg, beetroot, black berries
- Pan-roasted snapper, baby turnips, sauce américaine
Dessert – Choose one
- Strawberry pudding, Chantilly cream
- Lemon tart, crème fraîche
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Shared Dining by Matt Moran
Shared Dining$131 ppStarters
- Sourdough, olive oil & aged balsamic
- Alto olives and pickles
- Barra-masalata and vegetable crisps
Entrée – Choose two
- Wagyu bresaola, stracciatella, hazelnut
- Abrolhos Island scallops, veirge sauce
- Beetroot tarte tatin, goat's cheese, aged balsamic
Main – Choose two
- Grilled ribeye, Warrigal green mustard, café de Paris
- Slow-roasted lamb shoulder, pumpkin, mint
- Grilled whole rainbow trout, dashi and lemon beurre noisette
Salad – Choose one
- Butter leaf salad, house vinaigrette
- Heirloom tomato, peach, mozzarella and cabernet vinaigrette
Sides – Choose one
- Whole roasted cauliflower, burnt butter, sage, verjus raisins
- Green beans, lemon and capers
Dessert – Choose one
- Lemon delicious pudding, seasonal berries
- Warm chocolate and hazelnut cookie, malt ice-cream
- Rhubarb and vanilla crème brulee, biscotti
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Cocktail Menu by Matt Moran
Cocktail Menu$92 ppCanapés
- King prawn, potato, lime
- Gougeres, aged cheddar
- Tuna croustade, dashi, roe
- Beef tartare, potato hash, horseradish
Substantial Canapés
- Mortadella and tomato relish choux
- Lobster roll
- Salmon, avocado and radish sashimi bowl
Dessert Canapé
- Strawberry and elderflower macaroon
Dietary Notes
GF Gluten FriendlyLF Lactose FriendlyV VegetarianVG VeganSeafood Origin
A AustralianI ImportedM Mixed