MENU PRICE
3 courses: entrée, main, dessert - $144 per person
4 courses: entrée, vegetable, main, dessert - $159 per person
5 courses: entrée, vegetable, main, cheese, dessert - $172 per person
6 course degustation - entrée, vegetable, fish, meat, cheese, dessert - $182 per person
The above prices are exclusive of GST
Selection
ENTRÉE
Australian marron / bisque emulsion / broccoli puree / grilled avocado / finger lime / raspberry (+$10pp)
or
Beef tartare / chilli and miso paste / pickled samphire / parmesan tuile / fresh almond
or
Hiramasa King Fish / bonito vinegar & red shiso syrup / purple radish / homemade tarama
LE JARDIN
(Vegetables)
White asparagus / pickled native currants / date labne / rye / amaranth leaves
or
Purple wheat puff pastry / tomato and chilli jam / sundried cherry tomatoes / chives olive oil / garlic flower
LA MER
Seared tuna / crispy nori / baby beetroot / parsley & sesame cream
or
Port Phillip Bay snapper / pea & broad bean / fennel pollen / grated bottarga / bronzed fennel sprig
LA TERRE
Flinder’s Island lamb back strap / grilled spring onion and baby leek / Treviso / sesame and coriander dressing
or
Pork belly confit / rhubarb / horseradish / sorrel / mini roasted cabbage
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
Choc ganache / honey tuile / toasted wattle seed / hazelnut / apple ice cream
or
Vanilla cheesecake /berry coulis / meringue / fresh berries / oat crumble
STAFF
$45 per hour - Waitress
$65 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