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

 

Selection

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ENTRÉE

Australian Marron, cherry and vervena gazpacho, yuzu creme fraiche, grilled avocado, sancho pepper (+$10p/p)

or

Albacore Tuna and nori, sweet and sour shiso syrup, freeze raspberry, river mint, lettuce emulsion and barbecued beetroot

or

Cured wallaby and raw, tomato and fermented chili paste, bronze fennel, sunflower toasted, fresh brown mushroom, crispy beef tendon

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LE JARDIN

 

(Vegetables)

Hidden 3 root risotto, (parsnip, potatoes, jerusalem artichoke) St David Dairy reduction and Vin jaune, celeriac ravioli, watercress

or

Organic Carrot and tarragon tart, finger lime, sea parsley, lovage powder, pumpkin seed, brussel sprout leaves

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LA MER

Hapuka, turnip, mini radish and sea parsley, romesco, ice plant and urchin cream

or

Monkfish and dashi, leek and miso cream, shaved squid, shaved beetroot chioggia and watermelon radish

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LA TERRE

 

Flinders island lamb shoulder cooked for 12 hours, Mini celery, toasted buckwheat, parsnip and native pepper berries

or

Goose breast, quandong and molasse chutney, purple oxalys. The leg confit with a mash purple midnight potatoes, chives.

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FROMAGE

from Harper and Blohm

Pickles Vine leaves, lilly pilly and triple cream

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DESSERT

Caramelised yellow peach, pomelo espuma, marigold flower, grapefruit, korazan and vanilla shortbread

or

Hazelnut biscuit,white and milk chocolate ganache, dark chocolate disc, vanilla and yogurt ice cream

or

Fresh figs, , fig leaf ice cream, elderflower syrup, white chocolate and olive oil ganache

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