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

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



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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

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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

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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


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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


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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