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

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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

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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

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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

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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


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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

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