DINNER
Wednesday 8th April 2026
Tempura Prawns, lime aioli
Vegetables provencale crostini, pesto aioli, parmesan
NV Champagne J. Vignier Blanc de Blancs ‘Aux Origines’ Extra Brut, Côte de Sézanne, France
Disgorged 2025, full mlf, dosage 7g/l
NV Champagne Paul Bara Brut Réserve Grand Cru, Bouzy, France
80% Pinot Noir & 20% Chardonnay from Bouzy, partial mlf, dosage 7g/l
Rabbit and confit onion terrine, piccalilli, guindillas, sour dough, frisée and herbs salad
2009 Lost Valley Cortese, Upper Goulburn, Victoria
Central Victoria Mountain Country, 430 masl, SC
2010 Lost Valley Cortese, Upper Goulburn, Victoria
Central Victoria Mountain Country, 430 masl, SC
2023 San Silvestro ‘Fossili’ Gavi del Comune de Gavi DOCG, Piemonte, Italy
Gippsland Beef Tenderloin, braised ox-cheek croquette, roasted celeriac purée, pumpkin
and potato dauphinois, jus and horseradish crème fraîche
2018 Blue Pyrenees Estate ‘The Richardson’ Cabernet Sauvignon, Pyrenees, Victoria
2018 Goulée by Cos d’Estournel, St-Estèphe (north), Medoc, Bordeaux, France
73% Merlot, 21% Cabernet Sauvignon & 6% Cabernet Franc
2018 Château Lagrange à Pomerol, Pomerol, Bordeaux, France
100% Merlot with 40% new oak for 18-24 months
Woombye Camembert, Marcel Petite Comte, grapes, quince paste and lavosh
1991 Lillydale Vineyards Sparkling Pinot Noir, Yarra Valley, Victoria. Cork closure
1991 Lillydale Vineyards Sparkling Pinot Noir, Yarra Valley, Victoria. Crown closure
Coffee, tea, herbal infusions and chocolate chunks
2007 Croft Vintage Port, Portugal
Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz, Tinto Cão et al.