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

Rockling Carpaccio ceviche radish

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

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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

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LA MER

Barramundi / Beetroot / Kale / Fried Shallots / Amaranth / Green Dashi

or

Lakes Entrance Duck Fish / Celeriac / Capers / Anchovy Emulsion / Toasted Linseed

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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

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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

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