Lunch Menu

Open for Lunch | Thursday - Sunday | from 12 noon

Specials
Thursday & Friday | 2 Courses $48
Thursday & Friday | 3 Courses $65
Saturday & Sunday | 3 Courses $75
A la carte also available

Sample Menu

Entrée

Olives (v) $8

Kellers Farm sourdough/ Bread in Common ciabatta (per person) $4

Chorizo, goats cheese, smoked almonds & honey (gf) $18

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

Panko crumbed baby eggplant, goats curd & saffron honey (v) $18

White anchovy, chicory, fennel & capers on toasted ciabatta $18

Beetroot & gin cured ocean trout, buttermilk, grapes, yarra caviar (gf) $20

Grilled courgettes, stracciatella, pistachio & lemon oil (v) $18 

Main

Shark Bay crab, mascarpone, bottarga risotto (v, gf) $40

Roasted spatchcock, ajo blanco, fried cotechino, peppers $40

Twice cooked duck leg, smoked almonds, citrus salad, parsley mustard (gf) $40

Grilled local tiger prawns, harissa butter, pickled cabbage & muhammara (gf) $40

Charred broccoli, hummus, radicchio, barberry &
                                                                    pine nuts (v,gf) $36

Sides

Chicory, feta, pepita & caper salad (v, gf) $10

Grilled local asparagus, pangrattato (v) $12
 

Dessert

Chocolate pot de creme, almond praline, double cream (gf) $17

Orange & almond cake with greek yogurt  $17

Basque cheesecake on a berry compote $17

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

Please note that this is a sample menu.
Dishes and 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