Sample Menu

Wild nettle ravioli, filled with ricotta and local warrigal greens, parmigiano reggiano and crisp nettle leaves.

Hand cut Hereford beef tartare, truffled mayo, powdered wild pine mushrooms, fresh chives and Farmer Doug’s otway gold potato crisps.

Roulade of boneless rainbow trout, wilted iceberg, horseradish cream, burnt butter, capers and fresh lemon.

Cowra lamb neck fillet braised with chardonnay and wild rivermint, fennel confit and sweet peas.

Pumpkin and fontina cannelloni, crispy sage, beurre noisette, pistachio and amaretti crumb.

Wild weed farfalle pasta, blonde ragu of farmed rabbit, parmigiano reggiano, torn green olives and fresh oregano.

Breakout River oyster blade beef steaks braised in local cool climate shiraz, creamed swedes, Mountain Miso roasted baby carrots, buckwheat and hazelnut ragu.

Duck a l’Orange - pan roasted breast and slow-cooked leg of locally farmed ducks, Narromine oranges, braised bitter leaves and Grand Marnier sauce.

Hand-rolled pici pasta, Mandagery Creek venison and tomato ragu, fresh marjoram and Cured pancetta.

Classic tiramisu with savoiardi biscuits, fresh mascarpone, espresso and marsala wine.

Puff pastry mille feuille of Rosnay dried organic figs macerated in port wine, chantilly cream and crushed pistachio.

Origin chocolate ganache tart, Thornbrook anjou pears poached in Cargo Road Zinfandel, and lavender creme fraiche.

Persimmon, polenta and pinot gris syrup cake with Spilt Milk orange sorbet.