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Le Madre rosemary focaccia, homemade cultured pomodoro herb butter

Roasted leek and potato soup with truffle oil served with Le Madre focaccia

With finger lime mignonette

With salami calabrese Kilpatrick sauce

Pumpkin arancini, arrabbiata dip pecorino

Gippsland brie, panko crumb, balsamic macerated sultanas, honeycomb, fig almond cracker

Queensland sourced squid, lemon myrtle crumb, saffouh cucumber kimchi, kaffir lime aioli

Chargrilled octopus tentacle served warm with kipfler potato, chorizo, romesco sauce green oil

Albacore tuna, wasabi yuzu dressing, wakame, togarashi seaweed furikake

Twice cooked crisp pork belly, sweet sour glaze, kewpie aioli, peanut sesame nibs

Aged parmesan, crispy pancetta, anchovy, sourdough crisp, homemade Caesar dressing

San Daniele prosciutto, salami, mortadella, chicken liver parfait, pork terrine, marinated olives, pickles, mustard crostini

Mushroom spinach ravioli, Roma tomato arrabbiata, morel mushroom, truffle oil pecorino shave

Portarlington mussels, calamari, prawn, scallop locally sourced fish, saffron miso master broth, toasted focaccia

Seafood bouillabaisse, citrus and fennel petite salad paprika oil

Milawa free range lamb shank, truffled mash, winter greens, pearl onion port wine jus

Spit roasted free range organic chicken, Sicilian spiced rub, charred peach, peppers spuma

Butternut squash puree, blistered heirloom tomato, crisp kale Mt. Zero EVOO

Macedon duck leg confit, DuPay lentils, smoked beetroot, pickled shimeji mushroom, rainbow chard, sherry Davidson plum sauce

Tajima grainfed MB6+ charred on bone sauce

Gippsland grainfed Angus striploin, celeriac parsnip puree

Goulburn Valley free range pork in an apple cider brine with celeriac parsnip puree

Murraygrassfed organic lamb with mint scented green pea puree

Chargrilled with sauce meuniere

Roasted beet, spinach, endive, goat’s curd candied pecan

Truffle cream pecorino

Shallot red wine vinaigrette

Kipfler potatoes, olives caper

Truffle salt, truffle oil, parmesan

Ginger infused medjool date cake, Valrhona dark chocolate chantilly with warm salted caramel sauce

Baileys mascarpone whipped chantilly, milk chocolate and coffee cremeux, Kahlua infused ladyfingers, amaretti cookie crumble and cocoa crisp

Vegan coconut creme, passionfruit gel, caramelized passionfruit crumble caramel tuile

75% dark chocolate cremeux, hazelnut praline crunch, raspberry crisp, cocoa nib crackle, raspberry confit maple tuile

Willow Grove brie, Tarago River blue, Maffra peppercorn cheddar, muscatel, dried fruit, quince, nuts, crisps crackers

Ocean-kissed mushrooms. Earth meets sea.

Aromatic rice embraces tender jackfruit rendang.

Dessert rules rewritten.

Ocean-kissed mushrooms. Earth meets sea.

Aromatic rice embraces tender jackfruit rendang.

Dessert rules rewritten.

Le Madre rosemary focaccia, homemade cultured pomodoro & herb butter

Roasted leek and potato soup with truffle oil served with Le Madre focaccia

With finger lime mignonette

With salami calabrese & Kilpatrick sauce

Pumpkin arancini, arrabbiata dip & pecorino

Gippsland brie, panko crumb, balsamic macerated sultanas, honeycomb, fig & almond cracker

Queensland sourced squid, lemon myrtle crumb, saffouh & cucumber kimchi, kaffir lime aioli

Chargrilled octopus tentacle served warm with kipfler potato, chorizo, romesco sauce & green oil

Albacore tuna, wasabi & yuzu dressing, wakame, togarashi & seaweed furikake

Twice cooked crisp pork belly, sweet & sour glaze, kewpie aioli, peanut & sesame nibs

Aged parmesan, crispy pancetta, anchovy, sourdough crisp, homemade Caesar dressing

San Daniele prosciutto, salami, mortadella, chicken liver parfait, pork terrine, marinated olives, pickles, mustard & crostini

Mushroom & spinach ravioli, Roma tomato arrabbiata, morel mushroom, truffle oil & pecorino shave

Portarlington mussels, calamari, prawn, scallop & locally sourced fish, saffron & miso master broth, toasted focaccia

Seafood bouillabaisse, citrus and fennel petite salad & paprika oil

Milawa free range lamb shank, truffled mash, winter greens, pearl onion & port wine jus

Spit roasted free range organic chicken, Sicilian spiced rub, charred peach, peppers & spuma

Butternut squash puree, blistered heirloom tomato, crisp kale & Mt. Zero EVOO

Macedon duck leg confit, DuPay lentils, smoked beetroot, pickled shimeji mushroom, rainbow chard, sherry & Davidson plum sauce

Tajima grainfed MB6+ charred on bone & sauce

Gippsland grainfed Angus striploin, celeriac & parsnip puree

Goulburn Valley free range pork in an apple cider brine with celeriac & parsnip puree

Murraygrassfed organic lamb with mint scented green pea puree

Chargrilled with sauce meuniere

Roasted beet, spinach, endive, goat’s curd & candied pecan

Truffle cream & pecorino

Shallot & red wine vinaigrette

Kipfler potatoes, olives & caper

Truffle salt, truffle oil, parmesan

Ginger infused medjool date cake, Valrhona dark chocolate chantilly with warm salted caramel sauce

Baileys mascarpone whipped chantilly, milk chocolate and coffee cremeux, Kahlua infused ladyfingers, amaretti cookie crumble and cocoa crisp

Vegan coconut creme, passionfruit gel, caramelized passionfruit crumble & caramel tuile

75% dark chocolate cremeux, hazelnut praline crunch, raspberry crisp, cocoa nib crackle, raspberry confit & maple tuile

Willow Grove brie, Tarago River blue, Maffra peppercorn cheddar, muscatel, dried fruit, quince, nuts, crisps & crackers