More menus

A unique dining experience, all items are served to centre of the table, designed to be shared. This communal style of feast is one of our favorites and also our most popular choice!

Canapés

  • Peking duck rice paper rolls, hot mint, lime & chilli dipping sauce GF DF
  • Whipped gippsland blue, roast pear and baby herbs on walnut bread V
  • Porcini mushroom, thyme & roast garlic arancini with truffle aioli V

Starters

  • Chargrilled and marinated vegetables, frittata and rocket pesto GF
  • Wood smoked ham shavings, sopresa salami, Hanks tomato relish, toasts GF
  • Hot Smoked Tasmanian Salmon, Pickled vegetables, Sauce Gribiche GF DF
  • Lamb and pinenut Kibbeh, mint and lemon GF DF

Mains

  • Grilled salmon fillets with salsa verde and snow pea tendrils GF DF
  • Piri Piri BBQ Chicken with steamed Brocollini GF DF

Choose one:

  • Slow roasted Lamb shoulder with Eggplant chermoula, Orange and Fennel salad GF DF
  • Victorian leg of lamb with roast garlic, mint and balsamic glaze GF DF
  • Native Pepper roasted Gippsland beef, romesco & seasonal greens GF DF
  • Red wine Braised Beef Brisket with Silverbeet, Orange and Gremolata GF DF
  • Thick sliced beef oyster blade, stir fried mushrooms, sweet potato crisps and pinot reduction GF DF
  • Braised pork shoulder with toasted hazelnuts, sage, crispy pancetta and onion jus GF DF
  • Slow roasted McIvor farm free-range pork loin with crackling and apple pepper chutney GF DF

Sides

  • Honeyed Roast beetroot, goat’s cheese, frisee salad V GF
  • Charred cauliflower, pomegranate and almond salad with tahini dressing V GF
  • Buttered risoni w chilli, broccoli & garlic V
  • Crushed new potatoes with sea salt, capers and roasted garlic V GF DF
  • Artisan Bread Rolls

Dessert

  • Mini raspberry eclair, white chocolate, raspberry crumb
  • Old school sticky treacle tart, mandarin cream, honeycomb
  • Rhubarb & custard brûlée, smashed praline crunch