Menus
Menus
Menus
Menus
Menus

Menus

Our menus are based primarily on the seasons, sourcing the best local produce from farmers, fishers, growers, winemakers and from what we grow in our own gardens.  

All of the sample menus below are examples of the dining style on offer. Produce & ingredients will change with the seasons, and are based on what is available from our gardens and locally.

We endeavor to offer our guests an experience according to the philosophy of sharing a friendly conversation and meal with family and friends. To ensure a fabulous dining experience is achieved we have the below menus on offer to help your event run smoothly.

Our signature Degustation menu is always available for any group size. Food only cost is $120pp for 5 courses, or food along with matched wines is $190pp.

For a seamless group experience (in particular groups over 10 people) we like our guests to choose from one of the group menus. Costs for a tailored group menu is either $90 for 2 courses or $100 for 3 courses. (Choice of menu style is available - either cocktail style, shared platters or a combination of shared platters and guest choice of main/dessert). A deposit of $200 is required at time of booking.


Sample a la carte menu

Our ingredients are seasonal and change regularly depending on environmental conditions and on produce available in the kitchen gardens.

antipasto

Freshly shucked oysters with eshallot and aged wine vinegar Our oysters are served unturned and attached to their muscle to retain their natural liquor & quality

Seared scallops with zucchini, guanciale and lemon gel

Braised Fremantle octopus with vegetable passato, celeriac remoulade and fried chickpeas

Selection of cured meats with marinated olives and pane carasau

Duck liver pate with truffled brioche and pickles 

 

zuppa

Vegetable minestrone with parmesan rind and Cutrera extra virgin olive oil from Italy

 

primi & pasta

Three chesse carnaroli risotto. Comte, Parmesan, Gorgonzola (takes 30mins)

Potato gnocchi with burnt butter, raddicio and sage

Spaghetti with Tasmanian sea urchin butter, bottarga and bread crumbs

Bucatini with Fraser Island spanner crab, zucchini and fresh peas

Tagliatelle with cacciatore ragu, green olives and parmesan

 

secondi

Grilled whole fish of the day served with asparagus and salsa verde

Cobia fillet with silverbeet, oxheart tomato, lemon thyme and bottarga

Grilled spatchcock served with speck, grains and sweetcorn

Smoked Bangalow pork belly with celery puree and compressed apples

Cape Grim Sirloin with heirloom beetroot and balsamic

Slow cooked Flinders Island lamb shoulder for two people, with roasted potatoes, green beans and mustard fruits

 

contorni

  • Rocket and Parmesan salad
  • Roasted rosemary potatoes
  • Cabbage and heirloom tomato salad with vinagro
  • Green beans with garlic and parsely

 

Sample dolci menu

Our ingredients are seasonal and change regularly depending on environmental conditions and on produce available in the kitchen gardens.

         

formaggi

Cheese selection of three regional cheeses served with fruit, walnuts

Mustard Fruit & oat biscuits to share

Bra Duro (hard pasteurised cow’s milk - Piedmont, Italy)

Cellars Trinity Blue (Cow’s milk - Gippsland, Victoria)

Comte (semi firm pasteurised cow’s milk - France)

Gorgonzola picante (soft blue pasteurised cow’s milk - Lombardy, Italy)

Holy Goat (Goats cheese - Sutton Grange organic farm, Victoria)

 

dolci

Tartufo di Amedei chocolate

Raspberry, pistachio and vanilla cassata

Peanut crunch bar, garden strawberries and fior de latte

Roasted peaches with prosecco jelly and elderflower mousse

Chocolate tart with raspberry sorbetti and honeycomb

Soft meringue, yoghurt gelati with mango, lime and mint

Selection of gelati and sorbetti

 

dessert wine

2015 Marcarini Moscato d’Asti DOCG (Italy, Piedmont)

2015 Frogmore Creek Iced Riesling (Coal River, Tasmania)

2012 Chartreuse De Coutet (Sauternes, France)

 

1986 Bodegas Toro Albala Pedro Ximenez (Montilla-Moriles, Spain)

 

caffe` e te`

Espresso di Manfredi “Audacia” served with panforte

Pickwick loose leaf teas – china gunpowder, english breakfast, french earl grey, lemongrass and ginger, three mint, rooibos

Silver tip loose leaf teas: darjeeling autumnal from India (black), ceylon op adawatte estate from Sri Lanka (black), golden yunnan from

China (smokey, black), pai mu tan from China (green)

 

Children's menu is available on request basis.

As well as growing a good proportion of our herbs and vegetables on the property, our restaurant sources some of the finest Australian and Italian products for our menu. For example, Frantoio Cutrera Extra Virgin Olive Oil, Chiaramonte Gulfi, Sicily Molino Quaglia Petra stoneground flours, Padova, Veneto, Frantoio Franci Extra Virgin Olive Oil, Montenero d’Orcia, ToscanaCape Grim grass-fed beef, northwest Tasmania, Acquerello Rice, Vercelli, PiemonteAmedei chocolate, Pontedera (Pisa), Toscana.

 

Terms & conditions for group special events

Group bookings of 10 guests or less require a credit card number for security. A la carte menu is available for this size.

Group bookings of 11 – 20 guests require a $200 deposit at time of booking plus room hire fee, if applicable. Groups of this size will have a specially designed menu tailored to suit.

Group bookings of 20 guests or more, a deposit of 50% of the menu cost is required and an invoice will be sent to the client. Balance of total menu cost is due when final numbers are confirmed 7 days prior to celebration.


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