book a table

Terms & Conditions

For bookings of more than 6 guests,
please phone or email the restaurant directly.
Phone: +61 (3) 8663 0500


Monday – Friday: Breakfast, Lunch & dinner

Saturdays: Dinner only

First sitting:- 5.30pm, 6pm, 6.30pm: these tables must vacate by 8.15pm

Second sitting:- 8.30pm onwards.


Exclusive Functions Only
10% Surcharge applies for all Sundays and Public Holidays


Online reservations are for the main dining room only not the cellar bar.

Reservations for the cellar bar must be made over the phone.
If the time slot you require is unavailable online, please call or email the restaurant directly and we will endeavour to accommodate you.

Please notify us of any special requests:

dietary restrictions
special occasions
cake orders requests


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House-made focaccia, rosemary, sea salt, parmesan - $14
Baccala crocchette - $16
Mushroom arancini - $16
Marinated Olives - $12
San Daniele prosciutto, buffalo mozzarella - $24
Freshly shucked oysters, red wine mignonette, lemon - market price


Seared scallops, zucchini batons, morel mushroom, scallop roe jus - $32
Antipasto – bresaola, salami, duck ham, truffled chicken, white bean puree - $30
Roasted beetroot salad, marinated leek, burrata - $26
Crispy grilled quail wrapped in pancetta, sage, pear tortino, vincotto - $28
Calamari fritti in rice flour, salsa verde, lemon, garlic aioli - $28
Crispy zucchini flowers, pecorino, zucchini puree - $27
Beef carpaccio, marinated artichokes, gorgonzola dressing, parsley sprouts - $28


Soup of the day - $24
Potato gnocchi, heirloom tomato, basil, toasted bread crumble - $28/35
Ravioli, goats cheese, ricotta, fresh pea puree, crispy pancetta - $28/35
Pappardelle, beef and pork ragu, red wine, tomato - $28/35
Spaghettini, Moreton Bay Bugs, garlic, chilli, white wine, pangrattato - $36/45
Linguine, seafood, garlic, chilli, herbs - $32/38
Risotto prawn, preserved lemon, basil - $32/38


Fish n’ chips, battered King George Whiting, tartare, lemon - $45
Woodfire Tiger Prawns, garlic butter - $47
Fish of the day, lemon emulsion, wilted silverbeet - Market price
Woodfire cooked lamb, warm salad sweet corn, tomato, burrata, basil - $46
Slow roasted suckling pig, broccolini, grapefruit marmalade, porcini oil - $51
Veal cotoletta, green apple, savoy cabbage salad - $47
Crispy slow roasted duck, carrot puree, pickled cherries, cherry jus - $48
Eye fillet, woodfired potato puree, flat green beans, onion relish, balsamic - $54


Shoestring French fries - $12
Beer-battered onion rings - $12
Steamed broccolini, garlic chips, olive oil, lemon - $14
Green beans, artichokes, almonds, olives - $14
Polenta chips, aioli - $12
Sauteed button mushrooms, parsley, garlic - $18
Garden Salad - $12
Grilled red pepper, zucchini, eggplant, goats cheese, salad - $18
Iceberg, avocado, parmesan salad, Caesar dressing - $14
Sauteed spinach, parmesan - $14
Mashed potato - $12


Collinson & Co. Black Angus, Grass Fed, Gippsland Victoria, 30mth old
Rib Eye on the bone, 400g+, 35 days - $70
Sirloin, 350g+, 35 days - $65
Scotch fillet, 350g+, 35 days - $65
All meat is hand cut. Dry aged meat benefits from not being cooked past medium rare/ medium. Larger cuts do require a longer cooking time (approx. 45 min)
Freshly grated horseradish
French, English, Seeded mustard
Red wine jus
Onion relish
Green peppercorn sauce


Warm soft-centered chocolate pudding, fior di latte gelato - $22
Tiramisu - sponge soaked in kahlua, strega, coffee, mascarpone cheese - $20
White chocolate parfait, blueberry meringue, fresh mango - $20
Dark chocolate bon bon, hazelnut nougat, popcorn snow, salted caramel gelato - $20
Strawberry, passion fruit, cream diplomat, madeleine trifle - $20
Charred pineapple, pina colada sorbet, coconut granita - $20
Selection of house made sorbetto and gelato - $18
Dessert tasting plate – chef’s selection of 3 desserts - $28
Affogato - vanilla bean ice cream, espresso and liqueur - $18
Biscotti - $12
Formaggio – Selection of cheese with pear, house-made jam, crackers - $30
Additional 50g cheese - $17