Our dinner menu changes with the seasons and is centred around local Victorian produce, thoughtful cooking and a considered wine list. The atmosphere is relaxed and intimate, with a focus on good food, good wine and warm hospitality.

Friday & Saturday
5pm – Late

SAMPLE MENU

Appellation rock oyster 7/36/70

Bread, fermented chilli butter 6pp

Marinated olives 10

Charcuterie, pickles 22

Cheese, accompaniments 18/36

Glazed mortadella skewer, verde (2) 18

Prawn toast, charcuterie XO 28

Pork & fennel scotch egg, HP, pickles 18

Purple sprouting broccoli, whipped ricotta, blood orange, chilli crisp 26

Oyster mushrooms with garlic & herbs, yolk 28

Milk braised pork neck, black garlic & morel sauce, burnt cabbage pickle 54

Chicken Holstein, fried egg, anchovies, caperberries 46

Dressed leaves 12

Ricotta doughnuts, blood orange curd, pistachio 18