à la carte

spring menu

Our menus are built around our gardens and change with our daily harvest.
Please see our latest sample menu, noting that it is seasonal and subject to change.

ENTREES
oysters, geraldton wax, mignonette
7 ea
garden tarte, heirloom carrot, mushroom, caraway seeds
24
raw spring vegetables, baked cottage cheese, fermented honey
18
smoked trout, kipfler, parsley sauce, capers
28
lamb backstrap, remoulade, coffee vinegar, north african spices
26
duck & rabbit terrine, pistachio, pickled mushroom, rye
25
MAINS
braised goat on the bone, garden vegetables, pickles, green chilli
37
sweet potato gnocchi, sage butter, pecorino, hazelnuts, saltbush pesto
34
from the woodfired grill
braised cabbage, lentils, whipped tofu, green onion dukkah
28
market fish, fennel cassoulet, white chorizo, kale
46
grilled pork chop, currants, glazed daikon
42
grassfed beef fillet, mushroom, spigarello, pink pepper
60
sunday roast for two
grass-fed beef, roast potatoes, yorkshire puddings, gravy, garden vegetables
120
extra yorkie
4
SIDES
leaf salad, yuzu vinaigrette
10
beetroot, macadamia, rocket
14
hand cut chips, garden togarashi
12
wood fired organic bread with house churned butter
6 pp
gluten free seeded crackers
5 pp
garden dip, pangrattato, pickles
6
DESSERT
chocolate delice, hazelnuts, sour cream sorbet, croissant crumb
21
pumpkin brulée, miso caramel, pumpkin shortbread
19
cintronella marshmallow, sherbet
5ea
seasonal sorbet
5ea
cheese plate
28
- pyengana cheddar tas
16
- riverina buffalo blue vic
16
- halls suzette wa
16

beverages

Our beverages on offer highlight our state’s wine heritage. The list offers a spectrum of celebrated classics to progressive styles. All produced by West Australia’s best artisans.

Like our menu, our cocktails are driven by our working gardens.

explore our list

*Please be aware we are a cashless venue, thank you for your understanding.