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.

wood fired bread, salted butter
3pp
DFO VEO
smoked zucchini dip, sesame
6
GF DF VE
vegetable xo, spiced pumpkin seeds, sweet potato vine
10
GF DF VE
pork skewer, koji, hot sauce
10ea
DF
edamame beans
9
GF DF VE
smoked kohlrabi, borage, pickled shiitake, horseradish
19
DF VE
woodfired cabbage, buttermilk, macadamia
21
GF DFO V VEO
scallop ceviche, coastal herbs, lime
24
GF DF
kangaroo, lentils, radish
23
GF DFO
tagliatelle, zucchini, ricotta, olive
34
V
market fish, squash, white bean, pine nuts
43
GF DFO
spiced braised goat on the bone, asparagus, yoghurt
37
GF DFO
spring lamb for two, garden sides
85
GF DFO
crispy potatoes, garden spice, tomato chutney
14
GF DF VE
coconut panna cotta, shortbread crumb, strawberry sorbet
18
DF GFO
vegan carrot cake, cashew cream cheese
18
DF VE
dark chocolate, honey, buttermilk ice cream
18
GF
halls suzette, cows milk, wokalup 50g
16
local goat, goat's milk, gin gin 50g
16
blackwood blue, cows milk, cambray 50g
16
all three cheeses 25g ea
25

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