Immerse in the Yarra Valley

soba noodles with macadamia and saltbush furikake, pumpkin, edamame, pickled carrot, tomato, radish and a hoisin mayonnaise

Quinoa with charred corn, capsicum salad, pickled onion and chilli with a coriander yoghurt.

Thai corn cakes, toasted peanuts, cucumber and Asian herbs and a chili lime dressing

Chickpea and lentil patty in a sesame seed brioche, American cheese, pickled cabbage, sriracha aioli with beer battered fries

Falafels on moghrabieh, golden raisins, pomegranate, pistachio, creamy goats' cheese and Pedro-Ximenez jus.

Curried vegetable filo, spiced pumpkin puree, golden cauliflower, mixed seeds, broccolini and crisp kale.

Vanilla Ice Cream with chocolate or berry topping and sprinkles

with chef's choice of dip, olives, parmesean oil with salt

Panko crumbed pumpkin and fetta arancini with basil yoghurt, semi dried tomato, roquette pesto and parmesan crisps

Dukkah spiced calamari on chickpeas, roast capsicum, chorizo, celery, cherry tomato with lemon aioli

Potato gnocchi with creamed artichoke and white wine sauce with spinach, roast baby beetroot, goat's cheese mousse and proscuitto dust

BBQ pork belly with char siu sauce with Asian herb cucumber and cashew salad

Gin and beetroot cured South Australian Kingfish with gribiche, nori dusted rice cracker, cucumber and tomato pearls

160g beef pattie with swiss cheese, forest mushrooms, truffle mayo and roquette in a brioche bun, served with chips and tomato sauce

Peruvian spiced slow cooked chicken thigh with quinoa, avocado, corn, cucumber, black beans, capsicum, sweet potato, jalapeno, pickled onion and Aji verde

Strawberry gum and mixed seed crusted Humpty Doo barramundi fillet with thyme & potato gratin, asparagus, preserved lemon, almond and caper buerre noisette

Ginger and plum roasted duck leg wrapped in a crepe served with Chinese five spiced breast, bok choy and sesame dressed slaw

Rosemary and juniper roasted lamb shoulder on creamed potoato with baby carrots, zuchinni relish and red wine jus

Gippsland grass-fed black Angus eye fillet with duxcelle mille fuille tart, duchess potato, broccolini, prosciutto and a red wine jus

Warm garden salad with charred broccoli, radish, minted peas, cauliflower, kale, bacon and lemon oil

Pandan panna cotta, lime gel, lychee, mango sorbet with coconut and almond crumble

Strawberry bombe alaska with berry macaron, roast rhubarb puree and cream

Salted caramel and chocolate torte, orange cremeux and blood orange puree

8 piece mini dessert tasting box (4 varieties) Dine in or take away available

Moroccan spiced Cauliflower on chickpea, celery, cherry tomatoes, roast capsicum and pumpkin

Tofu with char siu sauce, and an Asian herb, cucumber and cashew salad

Chickpea and lentil patty with swiss cheese, forest mushrooms, truffle mayo and roquette in a brioche bun, served with chips

Falafels on quinoa, avocado, corn, cucumber, black bean, capsicum salad with sweet potato and Aji verde

Vegetable filo on charred broccoli, radish, minted peas, cauliflower, kale, beetroot hommus and lemon oil

Vanilla Ice Cream with chocolate or berry topping and sprinkles

Immerse baked bread platter with chef's choice of dip, olives, parmesean oil with salt (vegetarian)

Potato gnocchi, San Marzano sugo, burrata, pine nuts, basil oil (dairy free on request, contains nuts)

Chicken and brie croquette, basil yoghurt, roquette pesto and semi-dried tomatoes

Braised Hong Shao pork belly, cucumber, coriander and bean shoot salad, chilli-lime dressing, sesame (gluten free, dairy free, low fructose on request)

Saffron and Moscato prawns, ricotta, fennel, pickled onion, strawberry gum lavosh, caper-orange vinaigrette (low fructose, gluten free on request)

Black Angus eye-fillet carpaccio, bush tomato, radish, saltbush, macadamia, shallot oil (dairy free, gluten free, low fructose, contains nuts)

Wagyu beef patty with Swiss cheese, forest mushrooms, truffle mayo, roquette in brioche, served with chips and tomato sauce

Roast chicken breast wrapped in sage and prosciutto, truffle mash potato, broccolini, red wine jus (gluten free, low fructose, dairy free on request)

Pan-seared barramundi fillet, thyme potato gratin, minted pea and asparagus salad, finger lime tapioca cream sauce (gluten free, low fructose)

Braised Middle Eastern spiced lamb shoulder, quinoa, eggplant, capsicum, zucchini, raisins, pomegranate, tahini dressing (dairy free, gluten free, low fructose on request, contains nuts)

Five-spiced duck breast, fennel, sauteed chilli, gai lan, bok choy, butternut pumpkin, Davidson plum dust, mandarin sauce (dairy free, gluten free, low fructose)

Gippsland grass-fed black angus eye fillet cooked your way, fondant potato, kohlrabi and herb remoulade, green beans, beef reduction (gluten free, low fructose on request, dairy free)

(vegan, gluten free, dairy free)

(dairy free, gluten free, vegetarian, low fructose on request)

Raw beetroot and carrot salad, golden raisins, fresh herbs, Moroccan dressing, seeds (Vegan, gluten free, low fructose on request)

Bombe Alaska, macerated strawberries, macaroon, roast rhubarb puree, cream (low fructose)

Key lime tart, lychee, palm sugar and coconut crumb, vanilla bean ice-cream, meringue (low fructose)

Chocolate mousse tart, blood orange puree, ginger biscuit crumbs, tonka bean cremeux (low fructose)

8 piece mini dessert tasting box (4 varieties) Dine in or take away available (contains nuts)

Vanilla ice cream with chocolate or berry topping and sprinkles

Italian tomato arancini, herbed mayonnaise, pesto, sun-dried tomato (Vegan, gluten free)

Chargrilled eggplant, bush tomato, radish, saltbush, macadamia, shallot oil (Vegan, low fructose, gluten free & contains nuts)

Tofu, cucumber coriander and bean shoot salad, cashews (vegan, contains nuts)

Chickpea and lentil patty with swiss cheese, forest mushrooms, truffle mayo and roquette in a brioche bun, served with chips

Falafels, quinoa, eggplant, capsicum, zucchini, raisins, pomegranate, tahini dressing (vegan, gluten free, low fructose on request)

Vegetable filo, fennel, sauteed chilli, gai lan, bok choy, butternut pumpkin, Davidson plum dust, mandarin sauce (vegan, low fructose)

Vanilla ice cream with chocolate or berry topping and sprinkles

Immerse baked bread platter with chef's choice of dip, olives, parmesean oil with salt (vegetarian)

Sebago gnocchi, romesco sauce, snow peas, sugar snaps, peas & savourine (DFO, V, NUTS)

Osso Bucco & fagioli all'uccelletto croquette, sugo, salsa verde, basil & Yarra Valley fetta

Teriyaki chicken, cucumber & coriander salad, ginger & soy Shogayaki sauce & furikake (DF, GF, LF)

Beetroot-cured Australian yellow-fin tuna saku, edamame, nashi pear, wasabi mayo, ponzu yuzu pearls, ginger soy & shiso (GF, DF)

Smoked duck, horseradish whipped cream, lavosh, Davidson plum dust, red elk & gastrique (GF, LF)

Reuben Sandwich, Wagyu pastrami, kimchi, Swiss cheese, gochujang aioli & rye sourdough served with chips & tomato sauce

Prosciutto-wrapped chicken breast, sage, truffle mashed potato, broccolini, honey mustard cream sauce, herb oil & chive crisp (GF)

New Zealand King Ora salmon, roast chat potatoes, seed-crusted pickled cucumber, Chardonnay veloute & sorrel (GF, LF)

Braised Lamb Shoulder, chickpeas, capsicum, cucumber, mint, dill, pita, citrus yoghurt dressing & dukkah (LF, GF)

Roast pork belly, pumpkin fondant, burnt apple, kohlrabi, citrus & herb salad & spiced plum sauce (DF)

Gippsland grass-fed black angus eye fillet, thyme gratin potato, Pernod glazed mushrooms, confit tomato & veal glacé (GF, LF)

Thrice-cooked rosemary & garlic potatoes (DF, GF, vegan)

Hot chips, with saltbush & tomato sauce (GF, DF, LF, V)

Baked miso & maple cauliflower, gochujang mayo, mixed seeds & shiso (GF, DF, V)

Bombe Alaska, white chocolate & raspberry namelaka & hibiscus gel

Lemon cheesecake, lychee gel, yuzu pearls & sago chips (GF)

Hazelnut parfait, crumble, saffron poached pear & tonka creameux (NUTS)

8 piece mini dessert tasting box (4 varieties) Dine in or take away available (contains nuts)

Teriyaki tofu, cucumber & coriander salad, ginger & soy Shogayaki sauce & sesame (DF, GF, LF, vegan)

Sweet potato croquette, sugo, salsa verde, basil & Yarra Valley fetta (GF)

Charred eggplant, horseradish whipped cream, lavosh, Davidson plum dust, red elk foilette & gastrique (GF, FF)

Silken furikake tofu, edamame, nashi pear, wasabi mayo, ponzu yuzu pearls, ginger soy & shiso (GF, DF, vegan)

Vegetable & chickpea burger, Swiss cheese, roquette, gochujang aioli & brioche, served with chips & tomato sauce

Falafels, chickpeas, capsicum, cucumber, mint, dill, pita, citrus yoghurt dressing & dukkah (LF)

Chickpea & vegetable filo, pumpkin fondant, burnt apple, kohlrabi, citrus & herb salad & spiced plum sauce (vegan)

Coconut yoghurt, cashew mousse, berry coulis, & sago (vegan, NUTS)