All pricing listed below is per person

Wednesday to Sunday

$85 three course
$68 two course

Groups 11-40

$100 three course
$75 two course (mid week only)

Includes shared side dishes, tea and coffee

Public holidays

$95 three course
$75 two course

Dietary Requirements

Please specify any special dietary requirements at the time of booking.








Current Dining Room Menu



Risotto primavera, slow cooked egg
Duck egg pasta, smoked ragù, cured egg
Clarence River prawn, almonds, crustacean crumble
Lamb sweetbreads, pearl barley, almond, nettle and lemon
Poached Ōra King salmon, asparagus, Bois Boudran


Seared Murray Cod, whipped roe, finger lime, radish
Whole fire roasted Dory, smoked mussels, lemon, sea herbs
Wild mushroom pithivier, hazelnut, soured cream, watercress
Flinders Island lamb, carrot, chamomile, salad Burnet
Wood roasted venison, buckweat, freekah, celeriac, apple
Robbins Island tri-tip, Savoy cabbage, tendon, sauce Reform

For the table

Roasted Hawkes' chat potatoes, parsley, capers
Koo Wee Rup chargrilled asparagus, sauce gribiche
Leaves, house dressing


Glazed chocolate mousse, caramel gel, coffee ice-cream
Rum and raisin soufflé, vanilla ice-cream
Caramelised Red Hill apple terrine, walnut ice-cream
Soft cocomut crema, ruby grapefruit sorbet, lime and aquafaba meringue


Rogue creamery Caveman blue, cow, Oregon, USA
Onetik Ossau-Iraty, sheep, Basque country, France
Capriole, goat, Main Ridge, Victoria

Brie de Nangis, cow, Seine-et-Marne, France
Farmhouse cheddar, cow, Devon, England
Cilia, goat, Main Ridge, Victoria

50 gm with accompaniments
A taste of all three with accompaniments


Please note menus are subject to change.