Dinner Menu
APPETIZERS AND FOR SHARING
- Oysters on the Half Shell (minimum order of 4) MP
- Served with house-made condiments
- Charcuterie Board 19 / Charcuterie and Cheese 32
- House-made and locally sourced, with an selection of condiments, preserves, pecan spiced bread and crisps
- Seared Nova Scotia Scallops 18
- Seared fresh sea scallops with carrot fritter and Caribbean curry
- Fresh Cheese Agnolotti 18 (v)
- Pomodoro sauce, Pecorino and garden herb
- Moroccan Celery Root Salad 15 (vg)
- Green olive vinaigrette, dates, dukkah and sherry crema
- Snow Crab and Squash Risotto 18
- Carnaroli rice, Victoria Co-op crab, Old Growler gouda & buttercup squash
- Fresh baked Sourdough & our own Cultured Butter 6
- add a loaf of fresh bread, straight from the oven
PRINCIPAL DISHES
- Seared Rainbow Trout Lapland 32
- Hamilton Farm trout, buttered yellow potato, dill and creme fraiche
- AAA Beef Tenderloin 40
- Oat groats, melted leeks, demi and pimenton cream
- Wild Mushroom & Rabbit Rigatoni 32
- Confit local rabbit, chilli, butter, white wine, herbs and ricotta
- Vegetable Boudin Fritters 26 (vg)
- Creole style provencal, wilted spinach & smoked paprika
TASTING MENU
- 4 Course Tasting Menu 70
- With estate or international wine pairing (30/45)
SWEETS
- Zeppole 15
- Italian fritter, honey poached pear & date caramel
- Twice baked Chocolate Souflée 15
- Candied cocoa nib & red wine chocolate sauce
- Sweet Potato Pie 15
- Marshmallow sauce & candied pecans
- Creme Brulee 14
- Pumpkin spice shortbread & marinated plums (can be GF)
- Saffron Raisin Cake 14
- Cocnut cream & apple compote (DF, vegan)
- Cheese Tasting 15
- A selection of local & international artisan cheeses