book a table

Terms & Conditions

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


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
15% 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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Baccala crocchette, lemon and parsley emulsion - $16
Mushroom arancini - $16
Marinated olives - $12
Olive all'ascolana, sundried tomato, mascarpone puree, rocket leaves - $18
San Daniele prosciutto 24-month, grissini, burrata - $32
Freshly shucked oysters, pickled pear, wild lime dressing - $5


Seared scallops, cucumber, green apple, dill, onion crisps - $32
House-made salumi, white bean puree, pickled baby onions, focaccia, crostini - $35
Crispy grilled quail wrapped in pancetta, sage, grilled figs, vincotto - $30
Tuna carpaccio, shaved fennel, citrus, rocket, baby capers - $32
Crispy zucchini flowers, baked ricotta, lemon zest, shaved pecorino, chives - $30
Calamari fritti in rice flour, salsa verde, lemon, garlic aioli - $29
Herb crusted beef carpaccio, grilled peach, hazelnut dressing, parmesan crisps - $30
Slow roasted pork belly, celeriac puree, warm radicchio, apple sauce - $30


Soup of the day - $24
House-made tagliatelle, porcini mushroom ragu, white wine, sage - $32/38
Potato gnocchi, duck ragu, fresh tomato, wild mushrooms - $32/38
Agnolotti of veal, pork, rabbit, Warrigal greens and sage puree - $32/38
Pappardelle, beef and pork ragu, red wine, tomato - $32/38
Linguine, seafood, garlic, chilli, herbs - $36/46
Risotto prawn, preserved lemon, basil - $34/44


Fish n’ chips, beer battered fish of the day, tartare, lemon - $49
Fish of the day, corn puree, slow cooked tomato, grilled zucchini flowers - $49
Roasted lamb loin, chestnuts, rosemary, mushrooms, pickled flat beans, jus - $50
Veal cotoletta, green apple, savoy cabbage salad - $50
Crispy slow roasted duck, quince puree, sweet potato, mustard leaf, jus - $50
Braised veal shank, saffron risotto cake, bordelaise sauce, chicory, gremolata - $50


Shoestring French fries - $12
Beer-battered onion rings - $12
Grilled brussel sprouts, Dijon mustard, brioche crostini - $14
Roasted radicchio, pear, toasted walnuts, shaved pecorino - $20
Warm salad of sweet peas, flat beans, bacon, tatsoi, salted ricotta - $18
Potato crocchette, creme fraiche - $18
Garden Salad - $12
Iceberg, avocado, parmesan salad, Caesar dressing - $14
Sauteed spinach, lemon - $14
Mashed potato - $12


Collinson & Co. Black Angus, Grass Fed, Gippsland Victoria, 30mth old
Rib Eye, 600g+, 35 – 50 days - $95
Scotch Fillet, 450g+, 35 – 50 days - $85
Tender Valley, Black Angus, 200 days Grain fed, Riverina NSW, 30 mth old
Sirloin, 350g+, 35 – 50 days - $70
Thousand Guineas, Australian Shorthorn, 150 days Grain fed, Multi-Regional Vic, 30 mth old
Eye Fillet, 300g+ - $60


Warm soft-centered chocolate pudding, fior di latte gelato - $23
Tiramisu - sponge soaked in kahlua, strega, coffee, mascarpone cheese - $22
Lemon curd gelato, pie crumble, citrus segments, burnt meringue - $22
White chocolate cheesecake, coconut sponge, banana butterscotch - $22
Apple torta, golden raisins, candied walnuts, diplomat cream - $22
Gianduja parfait, chocolate sable, hazelnuts, exotic fruits - $22
Selection of house made sorbetto and gelato - $19
Dessert tasting plate – chef’s selection of 3 desserts - $30
Affogato - vanilla bean ice cream, espresso and liqueur - $20
Biscotti - $12
Formaggio – Selection of cheese with pear, house-made jam, crackers - $35
Additional 50g cheese - $18