à la carte

summer 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, rhubarb mignonette
7 ea
woodfired tomatoes, ricotta, basil, pine nuts
18
eggplant puff, curry leaf sambal, macadamia
26
miso kholrabi, spring onion, sesame
18
kingfish crudo, beetroot, cucumber, horseradish, smoked yogurt
28
chicken thigh, celery, apple, blue cheese, walnut
26
vegan garden tarte
24
from the woodfired grill
charred paprika, lentils, lemon, flatbread crisp
28
sweet potato gnocchi, sage butter, pecorino, hazelnuts, saltbush pesto
34
prawns, tagliatelle, tomato, chilli, basil
39
market fish, squash, green tomato, curry plant
46
pork chop, young grape, chilli, cashew
40
rack of lamb, stuffed vine leaves, cucumber, mint
42
grassfed beef fillet, baby leeks, garden verde
60
sunday roast for two
grass-fed beef, roast potatoes, yorkshire puddings, gravy, garden vegetables
120
extra yorkie
4
sides
leaf salad, yuzu vinaigrette, pecorino
10
hand cut chips, garden togarashi
12
wood fired organic bread with house churned butter
6 pp
gluten free seeded crackers
5 pp
smoked zucchini dip, mustard seeds, pickles
6
fig, gorgonzola, garden honeycomb, serrano
15
dessert
chocolate delice, hazelnuts, fig leaf ice cream, white chocolate 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.