Lunch Menu

Open for lunch Wednesday - Sunday

Closed ANZAC Day

Specials
Wednesday, Thursday & Friday - 3 Courses $65
Saturday & Sunday - 3 Courses $75
A la carte also available

Entrée

Sample Menu
Dishes change depending on seasonal availability

Olives (v) $8

Kellers Farm sourdough/bread in common ciabatta (per person) $4

Grilled local peach, stracciatella, basil pesto & macadamia $18

Chorizo, goats cheese, smoked almonds and honey (gf) $20

Chargrilled Abrolhos Island octopus romesco sauce and guindilla peppers (gf) $21

Baby beetroot, labneh, za’atar, pickled shallots (v,gf) $18

Ballots saucer scallop, fried cotechino, ajo blanco $23

Marinated white anchovies, thyme and toasted ciabatta $18

Main

Charred broccoli, hummus, radicchio, sour cherry, pistachio salad (v, gf) $31

Blue swimmer crab and mascarpone risotto with lemon zest and bottarga (gf) $40

Linley Valley pork cutlet, savoy cabbage, pancetta and café de paris butter (gf) $40

Chargrilled kingfish, white bean puree, yarra caviar, capers, lemon, rosemary (gf) $40

Shark Bay tiger prawns, polenta, goats cheese & harissa butter $40

Spiced citrus duck leg, burghal, barberry, roast capsicum & walnut $40

Sides

Crushed kipfler potatoes (gf) $12

Side salad  (v, gf) $10
 

Dessert

Raspberry crème brulee (gf)  $17

Lemon and almond cake with lemon mascarpone $17

Dark chocolate peanut butter pie with vanilla ice cream $17

Cheddar, triple cream brie, goats curd, honeycomb, lavosh $32 (serves 2)
Lemon sorbet with macadamias (gf) $13

Please note that this is a sample menu.
Lunch specials are subject to change

Childrens Menu

Spaghetti bolognese $10

Cheese toastie $8
 

We can’t guarantee nut free food; some items may have traces of nuts in them. Please let the staff know if you have a food allergy.
v vegetarian
gf gluten free
Menu subject to change reflecting seasonal produce and prices

Please note public holidays have a 15% surcharge