Sample Menu

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

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

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

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

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

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

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

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

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

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

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

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