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  • $90–$150

    Our Chef Degustation Menu

    • per person - $90
    • per person w. matching wines - $150

    Amuse Bouche
    Duck & Pork Croquette w. black truffle mayo
    First Course
    Ginger pear scallops, crispy pork belly, golden pearl sago, chilli jam
    Seresin Sauvignon Blanc, Marlborough, NZ
    Second Course
    Blue swimmer crab dumpling, Yarra Valley salmon caviar, clear consomme
    Paringa Estate Chardonnay, Mornington Peninsula, VIC
    Third Course
    Panko crumbed mussel, fried bao, caramelised xo sauce
    Tussie Mussie Pinot Grigio, Mornington Peninsula VIC
    Fourth Course
    Roast peking duck, steamed crepe, pickles, cucumber, hoi sin
    Port Phillip Estate Rose, Mornington Peninsula, VIC
    Fifth Course
    Firecracker deep of the sea, king prawns & scallops, snow peas, onions, chilli & garlic
    Dr Loosen Riesling, Mosel, Germany 
    Sixth Course
    Hopkins River Farm grass fed eye fillet, snake green beans, snow peas, baby corn, mushrooms, terriyaki jus
    Served with Special Fried Rice
    Vasse Felix Cabernet Sauvignon, Margaret River WA
    Seventh Course
    Xo fermented spiced chinese style roast duck, eggplant kaarage,
    dry fried spicy green beans in chilli & garlic
    Mount Langhi Cliff Edge Shiraz, Grampians VIC 
    Eighth Course
    Indulgence sharing dessert platter inc of famous bombe alaska
    Debortoli Deet Vat Semillon, Yarra Valley, VIC
    Followed By
    Coffee and Tea and Petit Fours

  • $60–$80

    Chef’s Vegetarian Degustation Menu

    • 5 course - $60
    • 8 course - $80

    Amuse Bouche
    Mushroom Croquette w. black truffle mayo
    First Course

    Ginger pear tofu, golden pearl sago, chilli jam
    Seresin Sauvignon Blanc, Marlborough, NZ
    Second Course

    Rice ravioli vegetarian dumplings with a mushroom consomme
    Port Phillip Estate Chardonnay, Mornington Peninsula, VIC
    Third Course

    Sweet Corn Fritters with chilli jam, coriander
    ​Clos Clare Riesling, Clare Valley, SA
    ​​Fourth Course

    Mushrooms of the earth, assorted enoki, string & shitake mushrooms stir-fried in a sesame-soy jus
    Cullen Merlot Malbec Petit Verdot, Margaret River, WA​
    ​Served with Vegetarian fried rice
    ​​Fifth Course

    Vegetarian egg Crepe, steamed crepe, egg omelette, pickles, cucumber, hoi sin sauce
    Port Phillip Estate Rose, Mornington Peninsula VIC
    Sixth Course

    ​Tempura of cauliflower with a salt & pepper seasoning, apple slaw, dried fried spicy green beans in chilli & garlic
    TWR Gewurztraminer, Margaret River, WA
    Seventh Course

    ​Grilled eggplant with black pepper & red vinegar
    Underground Pinot Noir, Mornington Peninsula, VIC
    Eighth Course

    ​Indulgence sharing dessert platter
    ​Debortoli Deet Vat Semillon, Yarra Valley, VIC

    Followed By Coffee and Tea
    and Petit Fours