Our seasonal degustation menus highlight the best of Gippslands produce and producers. They are ever-evolving; changing weekly with produce availablility.

We offer 2 chef’s menus -

6 course |$140pp

or

4 course | $110pp

Our menus are designed weekly by Trevor and his team, once the produce has arrived from our local farms and suppliers.

We also offer an ever-changing, seasonal 2 or 3 course choice menu on Thursdays and Fridays for both Lunch and dinner - with choice of 3 entrees, 3 mains and 3 desserts/ cheese.

2 course $65 | 3 course $85

(Please note: Groups of 10 or above must dine from either our 4 or 6 course set menu)

To provide a feel of our menu & dish style, below are some sample degustation menus - one taken from each season. Pease note that these are sample menus only - Please contact the restaurant for further information.

SPRING

SNACKS

Noojee Cured Trout Tartlet, Sunflower Seeds, Roe

Venison Bacon Croquette, Black Garlic Mayonnaise

Pumpkin Empanada, Pepitas, Chipotle

Rabbit Liver Parfait, Prune, Leek Ash

FIRST ENTREE

Asparagus, Butterfly Factory ‘Chemela’ Cheese, Mallow, Peas, Broad Beans

SECOND ENTREE

Corner Inlet Rock Flathead, Filo, Roe Mayonnaise, Radish, Cumquat

THIRD ENTREE

Jones Potato Gnocchi, Venison Shin, Turnip, Spinach

MAIN COURSE

Gippsland Pork Rump, Roast Beetroot, Beetroot Jus

SIDES

Jerusalem Artichoke Fregola, JA Chips

DESSERT

Magnolia Syrup & Almond Cake, Orange Blossom, Ginger

SUMMER

SNACKS 

Fried Zucchini Flower, Quark, Medlar 

Venison Bacon Croquette, Black Garlic Aioli 

Noojee Trout Tartare, Roe, Lavosh 

Our Halloumi, Confit Tomato. Basil   

CHARCUTERIE 

Wild Food’s Gippsland Venison Carpaccio, Beetroot, Mizuna, Blackberries 

FIRST ENTREE 

Corner Inlet Catch, Filo Pastry, Champagne Cream 

SECOND ENTREE 

Cavatelli Pasta, New Season Passata, St Ive’s Cheese, Basil 

MAIN COURSE 

Seaview Park Lamb, Kale, Spinach, Broccoli, Maris Piper Potato, Jus 

SIDES 

Green Salad, Radish, Vinaigrette 

DESSERT 

Chamela & Cuvee ‘Bianco’ Mousse, Manna Gum Farm Blueberries, Our Farm Honeycomb 

AUTUMN

SNACKS

Lamb Shank Croquette, Mustard Mayonnaise, Pickle

Corner Inlet King George Whiting, Gribiche

Kangaroo Tartare, Gauffrette Potatoes

Wattlebank Farm Oyster Mushroom, Miso Eggplant

CHARCUTERIE

Pork & Muscatel Terrine, Green Beans, Wild Leak, Grilled Ciabatta

FIRST ENTREE

Citrus Curred Noojee Trout, Wild Dog Lemon Myrtle Gin, Cumquat, Labneh

SECOND ENTREE

‘Chamela’ Tortellini, Our Farm Pumpkin, Pumpkin Broth, Pepitas

MAIN COURSE

Gippsland Wild Food’s Venison, Squash, Parsnip, Blackberry Jus

SIDES

Slow Roasted Cauliflower, Celery & Hazelnut Salad

DESSERT

Fig & Pistachio Frangipane Tart, Fig Caramel, Fig Leaf Ice Cream

WINTER

SNACKS

Noojee Trout Tartare, Gaufrette Potato, Roe

Lakes Entrance Shore Crab Rillette, Rock Flathead, Melba Toast

Smoked Burnt End Croquette, Barbeque Sauce, Chipotle

Greenhill’s Farm Cauliflower Souffle, St Ive’s Cheese

FIRST ENTREE

Yarragon Rabbit Loin, Black Chestnut, Baked Onion, Baw Baw Truffle, Oyster Mushroom

SECOND ENTREE

Corner Inlet Rock Flathead, Fennel, Snow Pea, Curry

THIRD ENTREE

Cavatelli Pasta, Gippsland Wildfood’s Venison, Brassicas, Spinach

MAIN COURSE

Gippsland Angus Beef, Jones Paris Mash, Stinging Nettle, Jus

SIDES

Our Farm Pumpkin, Butterfly Factory Cheese, Caramelised Onion

St Francis Farm Kale, Oca Yam, Brussel Sprouts, Garlic

DESSERT

Sticky Jerusalem Artichoke Pudding, Artichoke Caramel, Cuvee Chocolate‘Blanc De Caramel’ Salted Ice Cream, J.A Chips

Pease note that these are sample menus only - Please contact the restaurant for further information.