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
ENTRÉE
White asparagus / lardo / sorrel sauce / fava bean and currant marmalade / pork and millet crumble
or
Australian marron / bisque / grilled avocado / finger lime / tagete / rhubarb / white soy sauce - Extra $10pp
or
Cured bonito / pickled daikon / bonito vinegar and red shiso sirup / parsley and sesame cream / bonito bavarois / dill
LE JARDIN
(Vegetables)
Marinated eggplant / fava bean and eggplant puree / umeboshi / garlic oil / river mint
or
Celeriac carbonara, butter emulsion, rye crumb, silver beet leaves, egg yolk confit, chickpea leaves
LA MER
John dory/ Green and yellow beans / mint / yoghurt emulsion / sea blight / bulls blood lettuce
or
Cod / green tomato relish / broad bean and pea / buffalo yoghurt /grated lovage / purslane
LA TERRE
Suckling pig with crispy skin / red cabbage puree / kale / pickled apple / mustard seed
or
Cape grim beef / white soy sauce / fried mushroom / bone marrow / horseradish /blue potato / salt bush
FROMAGE
Buffalo ash cheese from Boatshed / pine oil and smoked vinegar / fruit loaf from Q le baker / quandong
or
Tete de Moine / Kingbrot / Kumquat jam
DESSERT
Puffed oats muesli disc / honeydew melon / quandong dust / coconut cream / fresh kiwi/ grapefruit gel
or
Tasmanian Rhum baba / Eucalyptus ice cream / lemon myrtle chantilly / mulberries
or
Choc ganache / honey tuile / toasted wattle seed / hazelnut / apple ice cream
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