MENU PRICE

3 courses: entrée, main, dessert - $140 per person

4 courses: entrée, vegetable, main, dessert - $157 per person

6 courses degustation - $177 per person

Exclusive of GST

 

Selection

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ENTRÉE

Smoked rainbow trout, Yarra Valley caviar, Yuzu gel, pickled turnip, coastal greens, yoghurt and native pepper berries  

or

Braised oxtail, Burrum biodynamic faba beans foam, homemade mustard, caramelised onion, grilled cabbage leaves

Diamond clams, spaghetti squash, St David Dairy crème fraiche, finger lime, barilla greens

 

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LE JARDIN

 

(Vegetables)

Salsify and parsnip, walnut cream, nashi pear, wild mushroom and truffle

or

Celeriac carbonara, butter emulsion, rye crumb, silver beet leaves, egg yolk confit, chickpea leaves

 

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LA MER

Blue-eye fillet cooked in a celery dashi, broccolini, purple cauliflower, Romanesco, broccoli puree, celery powder  

or

Barramundi, samphire, capers and brown butter, creamy jerusalem artichoke

 

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LA TERRE

 

Veal loin, artichoke puree, sprouted rye, baby red kale, red burnet and red wine reduction

or

Rabbit cooked in straw, celeriac and hazelnut butter, mustard, water cress shoot, pickle rhubarb, sea parsley pesto

 

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FROMAGE

BoatShed ash goat cheese, from Mornington Peninsula, Q le baker fruit loaf, pine needle oil, smoked vinegar

Boatshed mini brie, quince paste, red elk, native thyme roasted almond

 

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DESSERT

Slow cooked rhubarb, muntries , yoghurt and honey sorbet, river mint, warm purple wheat flour cake

or

Truffle macaron, creme au beurre, white chocolate ganache, blueberry jelly

or

Carrot cake, mandarin curd and powder, chocolate ganache, blood orange marmalade, marigold and purslane

 

STAFF 

$40 per hour - Waitress

$60 per hour - Chef

15 people or more - Additional waitress required (2 x waitresses)

20 people or more - additional chef required (2 x chefs)

 

Terms & Conditions

Plates, cutlery included in above prices

Travel expenses apply outside of metro Melbourne.

50% deposit required to secure booking