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 (WA) / Pumpkin Ravioli / Kale / Bisque / Dandelion +$10pp
Albacore Tuna / Shaved Turnip / Radish / Rhubarb Juice / Lemon Verbena
Beef Tartare / Chilli and Miso paste / Pickled Samphire / Parmesan Tuile / Fresh Almond
Lamb Sweetbread and Millet Crumb / Corn Cream / Winter Purslane
LE JARDIN
(Vegetable Course)
Celeriac Carbonara / Egg Yolk Confit / Rye Crumb / King Brown Mushroom / Yarrow
or/
‘Poireaux Vinaigrette’ (Steamed Leek) / Chives Oil Vinaigrette / Mulberry Labneh / Fermented Gooseberries / River Mint
LA MER
Barramundi / Beetroot / Kale / Fried Shallots / Amaranth / Green Dashi
or
Lakes Entrance Duck Fish / Celeriac / Capers / Anchovy Emulsion / Toasted Linseed
LA TERRE
Pork Belly Confit / Rhubarb / Horseradish / Sorrel / Mini Roasted cabbage
or
Braised Cape Grim Beef Short Rib / Hazelnut Mustard / Carrot / Wild Onion / Burrata
or
Flinders Island Lamb Loin / Grilled Baby Leek / Black Eggplant Puree / Shisito Pepper
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
Chocolate Mousse / Honey Tuile / Toasted Wattle Seed / Apple Ice Cream
or
Buttermilk Panna Cotta / Preserved Black Plum / Jamaican Pepper Meringue / Crumbed Oats
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