mains
Mussel Soup (Spring Bay TAS) $19.00
A mussel veloute with saffron, double cream, & freshly grilled mussels, finished with garlic and chilli croutons
Three Cheese Gnocchi $24.00
House-made pumpkin gnocchi with Swiss brown mushrooms, shallots & leek in a triple cream brie, Persian fetta, parmesan and creme fraiche sauce. Finished with almond gremoulata
Baby Snapper $29.00
Garlic and chilli infused baby snapper fillets on a bed of slow raosted fennal and cosmic purple carrots, finished with chervil, parsley and a sticky orange and caraway seed glaze
Venison Bourguignon Ragout (Yarra Valley) $26.00
Slow-cooked Healesville Venison in a red wine and rosemary sauce topped with pinenuts & parmesan, tossed through rigatoni pasta
Prawn Linguine $24.00
A sauté of Yamba prawns, chilli, lemon, garlic & rocket
Roasted Free Range Chicken Breast (La Ionica) $29.00
Stuffed with Tarago triple cream Brie, quince and chives with slow-roasted Dutch carrots, braised bacon, silverbeet and citrus thyme veloute
Stuffed Mushrooms $22.00
Field Mushrooms stuffed with a vegetable ratatouille and an almond, thyme and Persian fetta crust, served with cranberry cous cous & rocket pesto
Confit Pork Belly (Echuca $32.00
On a rhubarb chilli jam with a fennel & radicchio salad finished with an apple and elderflower glaze
300g King Island Porterhouse $22.00
Char-grilled with either; chips & salad or mash & sauteed beans. With your choice of red wine jus or bearnaise sauce
Lamb Shank Sheppard's Pie $26.00
Slow Braised Lamb Shanks with caramalised onions, carrots and baby peas topped with creamy mash potato and a light parmesan crust
Bettenay’s Beef Burger (Ballan) $22.00
200g Wagyu mince, bacon, blue cheese aioli, pickled cucumber & tomato relish served with shoestring fries
450g Wilson’s Prom Grass-fed Rib Eye $32.00
With hand cut Sebago potato chips, petite rocket salad & cabernet jus