Two Course $ 75 pp
Three Course $ 86 pp

Both lunch offers receive a glass of Sparkling, House White or Red Wine


Chilli salt fried baby calamari – chipotle aioli – pickled winter melon ribbons – GF, DF

Zucchini flowers fritti – honey, lemon and whipped ricotta dressing – tomato, fennel & mustard seed relish – V, GF

Beetroot, orange & coriander seed cured King Ora Salmon – apple wood smoked celeriac & green apple – Japanese fermented green chilli & yuzu mayo – GF, DF


Gooralie free range slow cooked pork belly – borlotti bean & fennel cassoulet – sautéed kale – crisp pork crackling – GF, DF

Beer battered NZ monkfish fillet – thick cut chips – house made tartar sauce – DF

Cinnamon spice roasted sweet potato – sautéed rainbow chard – Maple syrup & chilli roasted beets – tofu Miso & Japanese plum aioli – GF, V, DF, VE


Classic Crème Brûlée w’ lemon confit & almond wafer – GF

Apple – cardamom – filo pastry strudel – sour rhubarb jam – vanilla & miso ice cream

Flourless bitter chocolate torte – mixed berry compote – crème fraiche – GF

There is a 10% surcharge to the final bill on Sundays and 15% surcharge on all Public Holidays

A 10% discretionary service charge fee applies to the total bill for all large groups of 8 or more