our menu

 

Welcome to our spring menu. Our kitchen, led by Executive Chef Tom Gorringe, draws from and pays homage to the best of Australian produce, utilising ingredients at their finest.  

 

Select dishes from our curated three course showcase of the season's best, available for both lunch and dinner. For lunch and pre-theatre, our 2 course is also available. Or, let us take you on a culinary journey through our five or eight course tasting menus, telling the stories of our ingredients and producers. Our wine list remains an intimate marriage to our menu, celebrating the pinnacle of winemaking in Australia and beyond.  

 

Guided by seasonality and provenance, we source our seafood exclusively from Australian waters.

 

 

reserve your place

•

 

yellowfin tuna, tomato, almond & basil


two gulfs blue swimmer crab, chawanmushi, white asparagus & hollandaise


burraduc buffalo curd cavatelli, sweet pea, broad beans & olive oil


roast quail, sweetcorn, date & toasted grains 


W.A black marron, turnip, fennel & citrus   +25

 

• •

 

zucchini, koshihikari rice, green tomato & mint


market fish, pipis, beurre blanc & artichoke


dry age duck, beetroot, blackberries & thyme 


kinross lamb, eggplant, pepperberry & caper


westholme rump cap, sweet onion, chicory & green peppercorn


sher wagyu MB9 tenderloin 200g   +40

 

 

sides | 19

kadwell mashed potatoes, brown butter


velvet lettuce, spring herbs, tarragon dressing


spring greens, macadamia, salsa verde

 

• • •

 

melon, greengage plum & mint


mango soufflé, passionfruit & elderflower


red berries, rose & vanilla


chocolate delice, coffee & toasted buckwheat 


four of australia’s finest cheeses & seasonal condiments   +52

 

 

 

 

 

two courses | 135 per person

pre-theatre and lunch only

 

three courses | 190 per person

v = vegetarian | vg = vegan | gf = gluten free | nf = nut free | df = dairy free | dfo = dairy free option

 

Please know that if you are a group of 8+ guests, you will dine on our eight course tasting menu.

Guests of 8 or more will incur a 10% service charge.

15% surcharge applies on public holidays. 

 

We take your allergy and dietary requirements seriously. Please advise your needs at the time of booking and our kitchen team will do their best to accommodate.