Main Menu
To Begin
Complimentary Zeally Bay Bread, Light House Olive Oil, Lard Ass Hand Cultured Butter, House Dukkah
To Start
Oysters (minimum 3) |
4.5ea |
|
Half Shell Scallops; Crispy chorizo, chipotle butter, manchego (minimum 3) |
4.5ea |
|
Salt & Pepper Squds, aioli, nam jim slaw | 18 | |
Chargrilled Octopus, chorizo, mild harissa | 20 | |
Marinated & Chargrilled South Australian King Prawns, mango lime avocado salsa | 20 | |
Grilled Halloumi, balsamic beetroot, maple walnuts, orange honey glaze | 18 | |
Arancini, gruyere cheese, pesto aioli, manchego (3) | 18 | |
Caramel Sticky Soy Pork Belly, nam jim slaw | 18 | |
Cape Grim Steak Tartare, gherkins, capers, shallots, Wes egg yolk, parmesan, potato crisps | 20 |
The Main
Vegetable Tagine; eggplant, pumpkin, zucchini & chickpeas, spiced citrus cous cous, mint yoghurt, coriander (contains gluten, gluten free option available) (vegan option available) |
28 |
Gnocchi, mushrooms, spinach, gorgonzola, creamy white wine sauce, nut crumble (contains gluten) |
28 |
Seafood Otway Fettucine with prawns, scallops, salmon, mussels, chilli, tomato, light house olive oil (contains gluten) |
38 |
Grilled Salmon Fillet, seared scallops, South Australian whole king prawn, salmon roe caviar, sauce gribiche | 38 |
Bannockburn Chicken Breast stuffed with caramelised onion & brie cheese, wrapped in prosciutto, sweet potato puree, garlic cream sauce |
32 |
Herb & Parmesan Crusted Lamb Rack, pumpkin puree, roast shallot, jus | 38 |
Beef Wellington: Cape Grim eye fillet, prosciutto, mushrooms, spinach, mustard, puff pastry, jus (contains gluten) |
40 |
Shorthorn Grain Fed Beef Rib, slow cooked for 14 hours, smoky bourbon BBQ sauce | 38 |
To Share
Charred kent pumpkin, sweet potato, burnt butter, mint yoghurt* | 10 |
Broccolini, beans, almonds, Meredith goats' cheese* | 12 |
Charred field mushrooms, mustard, goats’ cheese* | 12 |
Heirloom carrots, honey, dukkah * | 12 |
Creamy Mash Potato, truffle oil | 10 |
Mac & Cheese; jalapenos, streaky bacon (contains gluten) | 10 |
Hand Cut Chips, wagyu fat, rosemary salt* | 10 |
Shoestrings, rosemary salt* | 10 |
Cos Lettuce, red onion, croutons, capers, parmesan, buttermilk dressing (contains gluten/ gluten free option available)* | 10 |
Spinach leaves, beetroot, sweet potato, red onion, maple walnuts, goats cheese, orange honey dressing* | 12 |
* Vegan Option Available |
Steaks
Grass Fed
Cape Grim Tasmanian Scotch Fillet 300gm | 45 |
Cape Grim Tasmanian Eye Fillet 250gm | 45 |
Cape Grim Tasmania Rib Eye 75ogm | 100 |
O'Connor Gippsland Porterhouse 300gm | 40 |
Wagyu
Sher Wagyu Ballan
Eye Fillet Marble Score 7, 300gm | 95 |
Scotch Fillet Marble Score 8, 500gm | 130 |
Full Blood Wagyu
Robbins Island Tasmania
Rump Cap Marble Score 9+, 300gm | 78 |
From the Dry Age Cabinet
(confirm availability, dry age time, size & pricing)
Sher Full Blood Wagyu, Ballan, Bone in Striploin, Marble Score 9+ | |
Sher Wagyu, Ballan, Rib Eye Marble Score 8 | |
Cape Grim, Tasmania, Grass Feb Rib Eye | |
O'Connor Beef, Gippsland, Rib Eye Marble Score 3 | |
(minimum dry age time is 30 days & sizing varies between 400gm & 1kg) |
Sauces
Creamy Garlic, Blue Cheese, Jus, Creamy Mushroom, Creamy Green Pepper, Garlic Butter, Béarnaise | 3 |
Dijon, Wholegrain Mustard, English Mustard, Horseradish |
2 |
To Finish
Emerge Affogato- vanilla ice cream, maple walnuts, chocolate flakes, & Evoke coffee |
8 |
Sticky Date Pudding, butterscotch sauce, vanilla bean ice cream |
16 |
Creme Brulee, maple walnuts, raspberry coulis, toffee ice cream |
16 |
Vanilla & Honey Yoghurt Panna Cotta, smashed honeycomb, macerated mint strawberries, coulis |
16 |