Bistro Elba

Freshly shucked oysters with mignoette dressing

chickpea & chorizo hotpot

with roasted parsnips & celeriac remoulade

with pear, cress, almonds & corriander

with thyme & star anise spice pear & marscapone cheese

with salad of wild greens

with sweet corn & leek

with currants, fat hen & corriander

with pickled beetroot

with pickled Red Hill pear

with petit herb salad

With celery, watercress & pickled capers. Additional $7 a head with all menus

additional $7 a head with all menus

with roasted Dutch carrots & sauteed greens

with roasted parsnips & celeriac remoulade

with whole grain mustard sauce & new season potatoes

with Swiss brown mushrooms & porcini sauteed in butter with Squacquerone cheese

with fennel, leeks & lemon

with anchovy butter & confit garlic

with pear, cress, almonds & corriander

with Jerusalem artichokes, cauliflower & preserved lemon

with brandy soaked prunes

with chocolate & hazelnut mousse

with pouring cream

with thyme & star anise spice pear & marscapone

with salsa verde

with walnut skordalia

with pickled Red Hill pear

with currants, fat hen & corriander

with pickled beetroot

with olive tapanade

with Parmesan pastry

with leek & Danish feta

With creme fraiche. An extra $3.50 a head

An extra $3.50 a head

With confit fennel. An extra $3.50 a head

with mignoette dressing

with mignoette dressing

with pickled Red Hill pear

with leek & Danish feta

with salsa verde

With it's perfect climate for growing premium wine grapes the Rapel Valley is currently producing some of the best South American wine around. A winery which has it's feet firmly planted in the land of modern wine making, this Sauvignon Blanc has wonderful varietial expression is crisp, dry, fruit driven & exactly what the doctor ordered for a summer evening

Fourty five year old south facing vines grown on mica-schist in the village of LeLandreau. Hand harvested and aged on lees for 7 months. On the palate the wine is fullish, complex and beautifully focused, with solid mid-palate depth, nice framing acids and very good length on the classy finish

A wine of generosity and concentration with finesse rarely found at this price point, medium-bodied "classic" claret style wine with a signature leafy lift. Layered fruits of black - currant and blueberries integrate with earthy complexity & fine dusty tannins made by Australian winemaker of the year Sarah Crowe

A former Chef and Sommelier, David Chapman began Allies in 2003, whilst working at Moorooduc Estate. The first wine was just few barrels of Pinot Noir from a vineyard around the corner in Tuerong. Today, there is a bit more but the quantity is limited by the number of acres Chapman is able to manage by himself. His mission is to handcraft rich, silky and perfumed Pinot Noir, showcasing the diversity of the beautiful Mornington Peninsula through wines taken from different townships

Super Dry, the beer for all seasons. Asahi beer is brewed from quality ingredients. By using pure cultured yeast and advanced brewing techniques Asahi beer has excellent richness, truly refreshing drinkabilty and satin smoothness

This Pale ale is not your average ale with loads of hop bitterness and extended ferment bringing with it bucket loads of flavour and attitude. The first and largest of the US craft brewers

Golden colour, thick white head, a distinct pure malt aroma with a rich hop accent, unique and very mild bitterness of medium intensity to create a medium to full flavour

Mountain Goat Organic Steam Ale is a crisp, certified organic ale. Incorporating wheat malt in the grist make up and fermented cool, with the use of Hallertau and Citra hops along with a light dose of Galaxy flowers at the end

A clever creation from Germany harnessing typical wheat characteristics whilst delivering a crystal clear finish. A fruity and spicy nose, with complimentary citrus and clove fragrances

Mouth filling malt characters and a beautiful fruit driven complexity derived from the open fermenters, mix this with a reassuring bitterness from some aromatic hops a delightfully scrumptious

Aromas of pear and honeysuckle perfume the bouquet. This is a beautifully balanced champagne with a long, expressive finish. Gosset only uses juice from the first and best pressing of grapes, and unlike most other producers, initial fermentation is still carried out in small oak barrels. Riddling and disgorgement are performed by hand. Significantly, and in contrast to virtually all other houses, Gosset Champagnes do not undergo a malolactic fermentation, resulting in a heightened acidity, slower maturing wines and that inimitable Gosset style – powerful and full-bodied, of unrivaled richness and staying power – in other words, some of the world's most legendary Champagne

Leaving from their banking profession, Yoshiaki & Kyoko Sato established Sato Wines as the first exclusive natural wine making project in Central Otago in 2009. Yoshi & Kyoko believe grape vines need to be grown in organic ways and grapes have to be simply transformed to wine with minimum intervention by human hands and away from chemicals or additives in order to express the original character of each vineyard site and the season

Founded by Bruno & Renee Sorg in 1965, with the wines now being made by their son Francois. This is a tiny concern which produces a range of wines of staggering quality – that they remain virtually unknown can only be due to the fact the family are not natural self-publicists, and production is anyway tiny. The style of the wines veers, except in the case of the late harvest bottlings, towards the dryer end of Alsace, with the characters of the grape varieties archetypal, classic and defined, marked throughout the range by exceptional balance

With it's pefect climate for growing premium wine grapes the Rapel Valley is currently producing some of the best South American wine around. A winery which has it's feet firmly planted in the land of modern wine making, this Sauvignon Blanc has wonderful varietial expression is crisp, dry, fruit driven & exactly what the doctor ordered for a summer evening

Pierre Ragon of Domaine Trotereau is as much an icon of the small appellation of Quincy in the Loire Valley as the appellation itself is a historical icon for the whole of France. Quincy was the second recognized appellation in France in 1936, second only to Châ- teauneuf-du-Pape. Grapes had long been planted here, however, with Sauvignon Blanc having been introduced by Cistercian monks in the 12th century. Southwest of Sancerre, on the banks of a tributary of the Loire River, the Cher, the relatively small appellation of 200 hectares is located between the villages of Vierzon and Bourges. The sandy, silex-ridden topsoil with an undercurrent of pink limestone is truly unique, unlike any other Sauvignon Blanc appellation in the world, and gives a very particular wine. Sauvignon is able to ripen more fully here while retaining a very interesting aromatic profile, and the wines are capable of aging quite gracefully

Located in a small mountain village west of Fleurie and located at 500 metres above sea level and only a few brave vignerons remain, given the difficulty of farming such steep slopes. They have been working without any herbicides and pesticides since 2002 after Bruno Perraud fell seriously ill due to extended pesticide exposure. It was at this point that they questioned the addition of these chemicals on their vineyards given the impact that they could have on human life. Since then all the vineyards have been farmed organically and many converted to full biodynamic practices

Extended fermentation on skins, then into barrel to mature. Turbul is bottled without any clarification. Sleek creamy palate, almond milk & filled with the exotic aromatics of angelica blossom, honey, bright pepper spice, parsley root, lemon rind

Lucien Muzard's sons, Hervé and Claude now run the domaine having started work in the vineyards from 1992. At this time they also took the decision to market the wines themselves rather than selling to negociants as their father and previous generations had done. The domaine has been farmed on organic principles for over a decade and in 2011 achieved biodynamic certification, with a 'traditional approach' to winemaking; hand-harvesting, sorting and predominantly destemming the fruit Muzard's wines provide some of the finest values to be found from the Côte d'Or

Norbert Molozay is a true pioneer in French winemaking who has nearly single-handedly resuscitated France's most northerly appellation, Moselle. This tiny AOC (just 100 acres) is tucked up in the northeast corner of France, just over the Vosges Mountains from Alsace, near the Luxembourg border. Harvesting is done by hand. The grapes are put into vats after destemming then are left to macerate with daily pigeages for three weeks. After a long cuvaison, the juice of the pressed grapes is drawn and the marc is pressed. The free-run and press wines are then blended. The wines are entirely aged in barrels of varying origins, ages and degrees of barrel heating or "toasting". The goal is to have complexity but by no means forced extraction

Mount Edward is a small wine grower located in the heart of Central Otago. Started in 1998, Mount Edward has evolved from its simple beginnings; growing pure Central Otago Pinot Noir and Riesling, to a winery exploring the boundaries of what is possible; with sub regional vineyard sites and the region's most promising varieties. Bio Grow certified organic in their vineyards and winery, winemakers Duncan Forsyth and Anna Riederer along with proprietor John Buchanan grow and makes Mount Edward's wines using traditional approaches and minimal intervention

Foja Tonda is another one of those ultra-rare grape varieties, Casetta or Foja Tonda as it is known in the local dialect means "round leaf". Albino Armani have been making wine in northeastern Italy fo over 400 years and it is predominantly through their efforts that this grape variety has been brought back from the brink of extinction

Lagrein is a rare grape, even in Italy, where it is grown mainlyin Italy's Trentino-Alto Adige region. In Italy Lagrein is vinified into deep, dark reds and rosés. The rosés are considered to be some of Italy's best. In the Australian viticultural conditions the fruit becomes very rich in colour and depth of flavour and makes wonderful dark, rich wines with juicy dark berry fruit and silky smooth tannins

Adrian Rodda has been winemaking since 1998, almost entirely working with David Bicknell at Oakridge. He was thus involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010 he and his wife Christie, a doctor, and their small but growing family, decided to move to Beechworth. He leased the famed Smith Vineyard and the rest is history. Last years winner of the Australia "young gun" winemakers award

Master chemist Shashi Singh has the only dedicated shiraz vineyard on the Peninsula, her aim is to make a wine that provides a true expression the shiraz grape and her wonderful Red Hill vineyard site. Very small amounts are produced and each barrel is aged in old oak for 18 months, all the care and attention to detail in this wine help to elevate it above many others in the region

Mattieu inherited the Domaine from his grandfather in 1998. The winemaking is very simple with soft extraction, destemmed fruit, ageing in very old oak barrels, no fining and no filtration and low sulphur additions. Since 2006, the Domain has started working with egg-shaped concrete vats in order to amplify the freshness of the terroir

Domaine Grosbois is located in the heart of the Loire Valley. The estate has been family owned since 1820, and is currently in the hands of skilled proprietor Nicolas Grosbois. The vineyards are comprised of 13 plots that were designated back in the 15th century, he makes a range of seven Cabernet Franc wines

Karina and Guillaume Lefèvre came to Domaine de Sulauze in 2004, a vast vineyard and multi-use property on the western edge of the Appellation Côteaux d'Aix en Provence. Today Domaine de Sulauze, is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farm and pastureland. In addition to grapes, Guilaume and Karina also cultivate 20 hectares of grains including 40 varieties of wheat used for breads baked in an ancient oven, barley and hops used for their brewery, 5 hectares of olives, they raise chickens and pigs and have a vast vegetable and herb garden, all farmed within the parameters of organic production. They are passionate stalwarts in living sustainably. Indigenous yeast fermentations are the norm nothing is filtered, except for their Pet Nat sparkling wine. The wines from Sulauze are direct, undressed up, and flat-out delicious

spanner crab cream mousse served with toasted brioche

rustic pate of Buxton rainbow trout, dill, cornichons, capers creme fraiche

choux pastry Gruyere cheese puffs filled with dressed sorrel

pork salami cured with red wine black pepper; cider pickled fenne

with almond

Dromana Bay mussels cooked with pernod, sauteed spinach, tarragon butter sauce

confit ocean trout fillet with lightly dressed cucumber, zucchini pink grapefruit salad

with a salad of apple, celery toasted walnuts

Cherry Tree organic lamb pinenut meatballs braised with summer savory, tomato paprika on fava puree

Bass Strait scallops, trvally fillet, sauteed greens, tarragon in a rich seafood veloute with a pastry top

rainbow trout fillets with toasted almonds buttered green beans

with le Puy lentils, leek, celery bitter leaves with mustard dressing

slow cooked eggplant tomato with fried basil leaves capers

cornfed chicken leg thigh cooked in verjus with a mustard, tarragon sauce toasted almond pilaf

with pastis, almond confit garlic butter

shoe string French fried potatoes

braised French lentils with thyme sherry vinegar

with Champagne vinegar anchovy dressing

with dill toasted almonds

with Red Hill strawberries passionfruit curd

the classic Italian sweet

with brandy soaked drunken prunes

lemon curd tart with clotted cream

with an almond chocolate crumble chocolate icecream

Disaronno Italian almond liqueur, espresso vanilla icecream served with brutti ma buoni

Little Rebel espresso shaken with White Light vodka Kahlua coffee liqueur

Our Favourite 1980's Italian Liqueur Cabinet Staple

This delightful goats milk cheese is hand-shaped and the rind features a wonderful wrinkled texture, dusted with French vine ash to give it its dramatic colour and appearance. The interior is fresh and light when young and becomes stronger and more robust (as well as oozy) as it ages

This huge three kilo wheel of traditional Brie is known as "lactic" which uses less rennet and takes longer time to mature. This all amounts to a cheese that ripens beautifully with a silky, creamy yet supple paste and a full, mushroomy flavor

By using traditional cheese making methods passed down over generations and slowly maturing the muslin wrapped cheddar truckles, Quickes Traditional produced a cheese of outstanding quality and complexity. Matured for a minimum of 14 months this cheese displays a brittle texture, and a complex full-bodied cheddar flavor with a distinct sharpness

Made in the traditional French style this beautiful ripe white mold cheese is made with the milk of local Jersey cow herd in Red Hill. The flavours are delicate and subtle full of wonderful vegetal notes with a rich ripe centre adding to its delightful texture

The cheese has a much milder aroma than many blues and disperses scents of fruit and wood. The creamy, moist Fourme d'Ambert is a perfect combination of sharp and smooth flavours, making it an agreeable blue for every cheese lover, and a real treat for blue cheese lover!

Freshly shucked oysters with mignoette dressing

chickpea chorizo hotpot

with roasted parsnips celeriac remoulade

with pear, cress, almonds corriander

with thyme star anise spice pear marscapone cheese

with salad of wild greens

with sweet corn leek

with currants, fat hen corriander

with pickled beetroot

with pickled Red Hill pear

with petit herb salad

With celery, watercress pickled capers. Additional $7 a head with all menus

additional $7 a head with all menus

with roasted Dutch carrots sauteed greens

with roasted parsnips celeriac remoulade

with whole grain mustard sauce new season potatoes

with Swiss brown mushrooms porcini sauteed in butter with Squacquerone cheese

with fennel, leeks lemon

with anchovy butter confit garlic

with pear, cress, almonds corriander

with Jerusalem artichokes, cauliflower preserved lemon

with brandy soaked prunes

with chocolate hazelnut mousse

with pouring cream

with thyme star anise spice pear marscapone

with salsa verde

with walnut skordalia

with pickled Red Hill pear

with currants, fat hen corriander

with pickled beetroot

with olive tapanade

with Parmesan pastry

with leek Danish feta

With creme fraiche. An extra $3.50 a head

An extra $3.50 a head

With confit fennel. An extra $3.50 a head

with mignoette dressing

with mignoette dressing

with pickled Red Hill pear

with leek Danish feta

with salsa verde

With it's perfect climate for growing premium wine grapes the Rapel Valley is currently producing some of the best South American wine around. A winery which has it's feet firmly planted in the land of modern wine making, this Sauvignon Blanc has wonderful varietial expression is crisp, dry, fruit driven exactly what the doctor ordered for a summer evening

Fourty five year old south facing vines grown on mica-schist in the village of LeLandreau. Hand harvested and aged on lees for 7 months. On the palate the wine is fullish, complex and beautifully focused, with solid mid-palate depth, nice framing acids and very good length on the classy finish

A wine of generosity and concentration with finesse rarely found at this price point, medium-bodied "classic" claret style wine with a signature leafy lift. Layered fruits of black - currant and blueberries integrate with earthy complexity fine dusty tannins made by Australian winemaker of the year Sarah Crowe

A former Chef and Sommelier, David Chapman began Allies in 2003, whilst working at Moorooduc Estate. The first wine was just few barrels of Pinot Noir from a vineyard around the corner in Tuerong. Today, there is a bit more but the quantity is limited by the number of acres Chapman is able to manage by himself. His mission is to handcraft rich, silky and perfumed Pinot Noir, showcasing the diversity of the beautiful Mornington Peninsula through wines taken from different townships

Super Dry, the beer for all seasons. Asahi beer is brewed from quality ingredients. By using pure cultured yeast and advanced brewing techniques Asahi beer has excellent richness, truly refreshing drinkabilty and satin smoothness

This Pale ale is not your average ale with loads of hop bitterness and extended ferment bringing with it bucket loads of flavour and attitude. The first and largest of the US craft brewers

Golden colour, thick white head, a distinct pure malt aroma with a rich hop accent, unique and very mild bitterness of medium intensity to create a medium to full flavour

Mountain Goat Organic Steam Ale is a crisp, certified organic ale. Incorporating wheat malt in the grist make up and fermented cool, with the use of Hallertau and Citra hops along with a light dose of Galaxy flowers at the end

A clever creation from Germany harnessing typical wheat characteristics whilst delivering a crystal clear finish. A fruity and spicy nose, with complimentary citrus and clove fragrances

Mouth filling malt characters and a beautiful fruit driven complexity derived from the open fermenters, mix this with a reassuring bitterness from some aromatic hops a delightfully scrumptious

Aromas of pear and honeysuckle perfume the bouquet. This is a beautifully balanced champagne with a long, expressive finish. Gosset only uses juice from the first and best pressing of grapes, and unlike most other producers, initial fermentation is still carried out in small oak barrels. Riddling and disgorgement are performed by hand. Significantly, and in contrast to virtually all other houses, Gosset Champagnes do not undergo a malolactic fermentation, resulting in a heightened acidity, slower maturing wines and that inimitable Gosset style – powerful and full-bodied, of unrivaled richness and staying power – in other words, some of the world's most legendary Champagne

Leaving from their banking profession, Yoshiaki Kyoko Sato established Sato Wines as the first exclusive natural wine making project in Central Otago in 2009. Yoshi Kyoko believe grape vines need to be grown in organic ways and grapes have to be simply transformed to wine with minimum intervention by human hands and away from chemicals or additives in order to express the original character of each vineyard site and the season

Founded by Bruno Renee Sorg in 1965, with the wines now being made by their son Francois. This is a tiny concern which produces a range of wines of staggering quality – that they remain virtually unknown can only be due to the fact the family are not natural self-publicists, and production is anyway tiny. The style of the wines veers, except in the case of the late harvest bottlings, towards the dryer end of Alsace, with the characters of the grape varieties archetypal, classic and defined, marked throughout the range by exceptional balance

With it's pefect climate for growing premium wine grapes the Rapel Valley is currently producing some of the best South American wine around. A winery which has it's feet firmly planted in the land of modern wine making, this Sauvignon Blanc has wonderful varietial expression is crisp, dry, fruit driven exactly what the doctor ordered for a summer evening

Pierre Ragon of Domaine Trotereau is as much an icon of the small appellation of Quincy in the Loire Valley as the appellation itself is a historical icon for the whole of France. Quincy was the second recognized appellation in France in 1936, second only to Châ- teauneuf-du-Pape. Grapes had long been planted here, however, with Sauvignon Blanc having been introduced by Cistercian monks in the 12th century. Southwest of Sancerre, on the banks of a tributary of the Loire River, the Cher, the relatively small appellation of 200 hectares is located between the villages of Vierzon and Bourges. The sandy, silex-ridden topsoil with an undercurrent of pink limestone is truly unique, unlike any other Sauvignon Blanc appellation in the world, and gives a very particular wine. Sauvignon is able to ripen more fully here while retaining a very interesting aromatic profile, and the wines are capable of aging quite gracefully

Located in a small mountain village west of Fleurie and located at 500 metres above sea level and only a few brave vignerons remain, given the difficulty of farming such steep slopes. They have been working without any herbicides and pesticides since 2002 after Bruno Perraud fell seriously ill due to extended pesticide exposure. It was at this point that they questioned the addition of these chemicals on their vineyards given the impact that they could have on human life. Since then all the vineyards have been farmed organically and many converted to full biodynamic practices

Extended fermentation on skins, then into barrel to mature. Turbul is bottled without any clarification. Sleek creamy palate, almond milk filled with the exotic aromatics of angelica blossom, honey, bright pepper spice, parsley root, lemon rind

Lucien Muzard's sons, Hervé and Claude now run the domaine having started work in the vineyards from 1992. At this time they also took the decision to market the wines themselves rather than selling to negociants as their father and previous generations had done. The domaine has been farmed on organic principles for over a decade and in 2011 achieved biodynamic certification, with a 'traditional approach' to winemaking; hand-harvesting, sorting and predominantly destemming the fruit Muzard's wines provide some of the finest values to be found from the Côte d'Or

Norbert Molozay is a true pioneer in French winemaking who has nearly single-handedly resuscitated France's most northerly appellation, Moselle. This tiny AOC (just 100 acres) is tucked up in the northeast corner of France, just over the Vosges Mountains from Alsace, near the Luxembourg border. Harvesting is done by hand. The grapes are put into vats after destemming then are left to macerate with daily pigeages for three weeks. After a long cuvaison, the juice of the pressed grapes is drawn and the marc is pressed. The free-run and press wines are then blended. The wines are entirely aged in barrels of varying origins, ages and degrees of barrel heating or "toasting". The goal is to have complexity but by no means forced extraction

Mount Edward is a small wine grower located in the heart of Central Otago. Started in 1998, Mount Edward has evolved from its simple beginnings; growing pure Central Otago Pinot Noir and Riesling, to a winery exploring the boundaries of what is possible; with sub regional vineyard sites and the region's most promising varieties. Bio Grow certified organic in their vineyards and winery, winemakers Duncan Forsyth and Anna Riederer along with proprietor John Buchanan grow and makes Mount Edward's wines using traditional approaches and minimal intervention

Foja Tonda is another one of those ultra-rare grape varieties, Casetta or Foja Tonda as it is known in the local dialect means "round leaf". Albino Armani have been making wine in northeastern Italy fo over 400 years and it is predominantly through their efforts that this grape variety has been brought back from the brink of extinction

Lagrein is a rare grape, even in Italy, where it is grown mainlyin Italy's Trentino-Alto Adige region. In Italy Lagrein is vinified into deep, dark reds and rosés. The rosés are considered to be some of Italy's best. In the Australian viticultural conditions the fruit becomes very rich in colour and depth of flavour and makes wonderful dark, rich wines with juicy dark berry fruit and silky smooth tannins

Adrian Rodda has been winemaking since 1998, almost entirely working with David Bicknell at Oakridge. He was thus involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010 he and his wife Christie, a doctor, and their small but growing family, decided to move to Beechworth. He leased the famed Smith Vineyard and the rest is history. Last years winner of the Australia "young gun" winemakers award

Master chemist Shashi Singh has the only dedicated shiraz vineyard on the Peninsula, her aim is to make a wine that provides a true expression the shiraz grape and her wonderful Red Hill vineyard site. Very small amounts are produced and each barrel is aged in old oak for 18 months, all the care and attention to detail in this wine help to elevate it above many others in the region

Mattieu inherited the Domaine from his grandfather in 1998. The winemaking is very simple with soft extraction, destemmed fruit, ageing in very old oak barrels, no fining and no filtration and low sulphur additions. Since 2006, the Domain has started working with egg-shaped concrete vats in order to amplify the freshness of the terroir

Domaine Grosbois is located in the heart of the Loire Valley. The estate has been family owned since 1820, and is currently in the hands of skilled proprietor Nicolas Grosbois. The vineyards are comprised of 13 plots that were designated back in the 15th century, he makes a range of seven Cabernet Franc wines

Karina and Guillaume Lefèvre came to Domaine de Sulauze in 2004, a vast vineyard and multi-use property on the western edge of the Appellation Côteaux d'Aix en Provence. Today Domaine de Sulauze, is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farm and pastureland. In addition to grapes, Guilaume and Karina also cultivate 20 hectares of grains including 40 varieties of wheat used for breads baked in an ancient oven, barley and hops used for their brewery, 5 hectares of olives, they raise chickens and pigs and have a vast vegetable and herb garden, all farmed within the parameters of organic production. They are passionate stalwarts in living sustainably. Indigenous yeast fermentations are the norm nothing is filtered, except for their Pet Nat sparkling wine. The wines from Sulauze are direct, undressed up, and flat-out delicious

spanner crab & cream mousse served with toasted brioche

rustic pate of Buxton rainbow trout, dill, cornichons, capers & creme fraiche

choux pastry & Gruyere cheese puffs filled with dressed sorrel

pork salami cured with red wine & black pepper; cider pickled fenne

with almond

Dromana Bay mussels cooked with pernod, sauteed spinach, tarragon & butter sauce

confit ocean trout fillet with lightly dressed cucumber, zucchini & pink grapefruit salad

with a salad of apple, celery & toasted walnuts

Cherry Tree organic lamb & pinenut meatballs braised with summer savory, tomato & paprika on fava puree

Bass Strait scallops, trvally fillet, sauteed greens, & tarragon in a rich seafood veloute with a pastry top

rainbow trout fillets with toasted almonds & buttered green beans

with le Puy lentils, leek, celery & bitter leaves with mustard dressing

slow cooked eggplant & tomato with fried basil leaves & capers

cornfed chicken leg & thigh cooked in verjus with a mustard, tarragon sauce & toasted almond pilaf

with pastis, almond & confit garlic butter

shoe string French fried potatoes

braised French lentils with thyme & sherry vinegar

with Champagne vinegar & anchovy dressing

with dill & toasted almonds

with Red Hill strawberries & passionfruit curd

the classic Italian sweet

with brandy soaked drunken prunes

lemon curd tart with clotted cream

with an almond & chocolate crumble chocolate icecream

Disaronno Italian almond liqueur, espresso & vanilla icecream served with brutti ma buoni

Little Rebel espresso shaken with White Light vodka & Kahlua coffee liqueur

Our Favourite 1980's Italian Liqueur Cabinet Staple

This delightful goats milk cheese is hand-shaped and the rind features a wonderful wrinkled texture, dusted with French vine ash to give it its dramatic colour and appearance. The interior is fresh and light when young and becomes stronger and more robust (as well as oozy) as it ages

This huge three kilo wheel of traditional Brie is known as "lactic" which uses less rennet and takes longer time to mature. This all amounts to a cheese that ripens beautifully with a silky, creamy yet supple paste and a full, mushroomy flavor

By using traditional cheese making methods passed down over generations and slowly maturing the muslin wrapped cheddar truckles, Quickes Traditional produced a cheese of outstanding quality and complexity. Matured for a minimum of 14 months this cheese displays a brittle texture, and a complex full-bodied cheddar flavor with a distinct sharpness

Made in the traditional French style this beautiful ripe white mold cheese is made with the milk of local Jersey cow herd in Red Hill. The flavours are delicate and subtle full of wonderful vegetal notes with a rich ripe centre adding to its delightful texture

The cheese has a much milder aroma than many blues and disperses scents of fruit and wood. The creamy, moist Fourme d'Ambert is a perfect combination of sharp and smooth flavours, making it an agreeable blue for every cheese lover, and a real treat for blue cheese lover!

Freshly shucked oysters with mignoette dressing

chickpea & chorizo hotpot

with roasted parsnips & celeriac remoulade

with pear, cress, almonds & corriander

with thyme & star anise spice pear & marscapone cheese

with salad of wild greens

with sweet corn & leek

with currants, fat hen & corriander

with pickled beetroot

with pickled Red Hill pear

with petit herb salad

With celery, watercress & pickled capers. Additional $7 a head with all menus

additional $7 a head with all menus

with roasted Dutch carrots & sauteed greens

with roasted parsnips & celeriac remoulade

with whole grain mustard sauce & new season potatoes

with Swiss brown mushrooms & porcini sauteed in butter with Squacquerone cheese

with fennel, leeks & lemon

with anchovy butter & confit garlic

with pear, cress, almonds & corriander

with Jerusalem artichokes, cauliflower & preserved lemon

with brandy soaked prunes

with chocolate & hazelnut mousse

with pouring cream

with thyme & star anise spice pear & marscapone

with salsa verde

with walnut skordalia

with pickled Red Hill pear

with currants, fat hen & corriander

with pickled beetroot

with olive tapanade

with Parmesan pastry

with leek & Danish feta

With creme fraiche. An extra $3.50 a head

An extra $3.50 a head

With confit fennel. An extra $3.50 a head

with mignoette dressing

with mignoette dressing

with pickled Red Hill pear

with leek & Danish feta

with salsa verde

With it's perfect climate for growing premium wine grapes the Rapel Valley is currently producing some of the best South American wine around. A winery which has it's feet firmly planted in the land of modern wine making, this Sauvignon Blanc has wonderful varietial expression is crisp, dry, fruit driven & exactly what the doctor ordered for a summer evening

Fourty five year old south facing vines grown on mica-schist in the village of LeLandreau. Hand harvested and aged on lees for 7 months. On the palate the wine is fullish, complex and beautifully focused, with solid mid-palate depth, nice framing acids and very good length on the classy finish

A wine of generosity and concentration with finesse rarely found at this price point, medium-bodied "classic" claret style wine with a signature leafy lift. Layered fruits of black - currant and blueberries integrate with earthy complexity & fine dusty tannins made by Australian winemaker of the year Sarah Crowe

A former Chef and Sommelier, David Chapman began Allies in 2003, whilst working at Moorooduc Estate. The first wine was just few barrels of Pinot Noir from a vineyard around the corner in Tuerong. Today, there is a bit more but the quantity is limited by the number of acres Chapman is able to manage by himself. His mission is to handcraft rich, silky and perfumed Pinot Noir, showcasing the diversity of the beautiful Mornington Peninsula through wines taken from different townships

Super Dry, the beer for all seasons. Asahi beer is brewed from quality ingredients. By using pure cultured yeast and advanced brewing techniques Asahi beer has excellent richness, truly refreshing drinkabilty and satin smoothness

This Pale ale is not your average ale with loads of hop bitterness and extended ferment bringing with it bucket loads of flavour and attitude. The first and largest of the US craft brewers

Golden colour, thick white head, a distinct pure malt aroma with a rich hop accent, unique and very mild bitterness of medium intensity to create a medium to full flavour

Mountain Goat Organic Steam Ale is a crisp, certified organic ale. Incorporating wheat malt in the grist make up and fermented cool, with the use of Hallertau and Citra hops along with a light dose of Galaxy flowers at the end

A clever creation from Germany harnessing typical wheat characteristics whilst delivering a crystal clear finish. A fruity and spicy nose, with complimentary citrus and clove fragrances

Mouth filling malt characters and a beautiful fruit driven complexity derived from the open fermenters, mix this with a reassuring bitterness from some aromatic hops a delightfully scrumptious

Aromas of pear and honeysuckle perfume the bouquet. This is a beautifully balanced champagne with a long, expressive finish. Gosset only uses juice from the first and best pressing of grapes, and unlike most other producers, initial fermentation is still carried out in small oak barrels. Riddling and disgorgement are performed by hand. Significantly, and in contrast to virtually all other houses, Gosset Champagnes do not undergo a malolactic fermentation, resulting in a heightened acidity, slower maturing wines and that inimitable Gosset style – powerful and full-bodied, of unrivaled richness and staying power – in other words, some of the world's most legendary Champagne

Leaving from their banking profession, Yoshiaki & Kyoko Sato established Sato Wines as the first exclusive natural wine making project in Central Otago in 2009. Yoshi & Kyoko believe grape vines need to be grown in organic ways and grapes have to be simply transformed to wine with minimum intervention by human hands and away from chemicals or additives in order to express the original character of each vineyard site and the season

Founded by Bruno & Renee Sorg in 1965, with the wines now being made by their son Francois. This is a tiny concern which produces a range of wines of staggering quality – that they remain virtually unknown can only be due to the fact the family are not natural self-publicists, and production is anyway tiny. The style of the wines veers, except in the case of the late harvest bottlings, towards the dryer end of Alsace, with the characters of the grape varieties archetypal, classic and defined, marked throughout the range by exceptional balance

With it's pefect climate for growing premium wine grapes the Rapel Valley is currently producing some of the best South American wine around. A winery which has it's feet firmly planted in the land of modern wine making, this Sauvignon Blanc has wonderful varietial expression is crisp, dry, fruit driven & exactly what the doctor ordered for a summer evening

Pierre Ragon of Domaine Trotereau is as much an icon of the small appellation of Quincy in the Loire Valley as the appellation itself is a historical icon for the whole of France. Quincy was the second recognized appellation in France in 1936, second only to Châ- teauneuf-du-Pape. Grapes had long been planted here, however, with Sauvignon Blanc having been introduced by Cistercian monks in the 12th century. Southwest of Sancerre, on the banks of a tributary of the Loire River, the Cher, the relatively small appellation of 200 hectares is located between the villages of Vierzon and Bourges. The sandy, silex-ridden topsoil with an undercurrent of pink limestone is truly unique, unlike any other Sauvignon Blanc appellation in the world, and gives a very particular wine. Sauvignon is able to ripen more fully here while retaining a very interesting aromatic profile, and the wines are capable of aging quite gracefully

Located in a small mountain village west of Fleurie and located at 500 metres above sea level and only a few brave vignerons remain, given the difficulty of farming such steep slopes. They have been working without any herbicides and pesticides since 2002 after Bruno Perraud fell seriously ill due to extended pesticide exposure. It was at this point that they questioned the addition of these chemicals on their vineyards given the impact that they could have on human life. Since then all the vineyards have been farmed organically and many converted to full biodynamic practices

Extended fermentation on skins, then into barrel to mature. Turbul is bottled without any clarification. Sleek creamy palate, almond milk & filled with the exotic aromatics of angelica blossom, honey, bright pepper spice, parsley root, lemon rind

Lucien Muzard's sons, Hervé and Claude now run the domaine having started work in the vineyards from 1992. At this time they also took the decision to market the wines themselves rather than selling to negociants as their father and previous generations had done. The domaine has been farmed on organic principles for over a decade and in 2011 achieved biodynamic certification, with a 'traditional approach' to winemaking; hand-harvesting, sorting and predominantly destemming the fruit Muzard's wines provide some of the finest values to be found from the Côte d'Or

Norbert Molozay is a true pioneer in French winemaking who has nearly single-handedly resuscitated France's most northerly appellation, Moselle. This tiny AOC (just 100 acres) is tucked up in the northeast corner of France, just over the Vosges Mountains from Alsace, near the Luxembourg border. Harvesting is done by hand. The grapes are put into vats after destemming then are left to macerate with daily pigeages for three weeks. After a long cuvaison, the juice of the pressed grapes is drawn and the marc is pressed. The free-run and press wines are then blended. The wines are entirely aged in barrels of varying origins, ages and degrees of barrel heating or "toasting". The goal is to have complexity but by no means forced extraction

Mount Edward is a small wine grower located in the heart of Central Otago. Started in 1998, Mount Edward has evolved from its simple beginnings; growing pure Central Otago Pinot Noir and Riesling, to a winery exploring the boundaries of what is possible; with sub regional vineyard sites and the region's most promising varieties. Bio Grow certified organic in their vineyards and winery, winemakers Duncan Forsyth and Anna Riederer along with proprietor John Buchanan grow and makes Mount Edward's wines using traditional approaches and minimal intervention

Foja Tonda is another one of those ultra-rare grape varieties, Casetta or Foja Tonda as it is known in the local dialect means "round leaf". Albino Armani have been making wine in northeastern Italy fo over 400 years and it is predominantly through their efforts that this grape variety has been brought back from the brink of extinction

Lagrein is a rare grape, even in Italy, where it is grown mainlyin Italy's Trentino-Alto Adige region. In Italy Lagrein is vinified into deep, dark reds and rosés. The rosés are considered to be some of Italy's best. In the Australian viticultural conditions the fruit becomes very rich in colour and depth of flavour and makes wonderful dark, rich wines with juicy dark berry fruit and silky smooth tannins

Adrian Rodda has been winemaking since 1998, almost entirely working with David Bicknell at Oakridge. He was thus involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010 he and his wife Christie, a doctor, and their small but growing family, decided to move to Beechworth. He leased the famed Smith Vineyard and the rest is history. Last years winner of the Australia "young gun" winemakers award

Master chemist Shashi Singh has the only dedicated shiraz vineyard on the Peninsula, her aim is to make a wine that provides a true expression the shiraz grape and her wonderful Red Hill vineyard site. Very small amounts are produced and each barrel is aged in old oak for 18 months, all the care and attention to detail in this wine help to elevate it above many others in the region

Mattieu inherited the Domaine from his grandfather in 1998. The winemaking is very simple with soft extraction, destemmed fruit, ageing in very old oak barrels, no fining and no filtration and low sulphur additions. Since 2006, the Domain has started working with egg-shaped concrete vats in order to amplify the freshness of the terroir

Domaine Grosbois is located in the heart of the Loire Valley. The estate has been family owned since 1820, and is currently in the hands of skilled proprietor Nicolas Grosbois. The vineyards are comprised of 13 plots that were designated back in the 15th century, he makes a range of seven Cabernet Franc wines

Karina and Guillaume Lefèvre came to Domaine de Sulauze in 2004, a vast vineyard and multi-use property on the western edge of the Appellation Côteaux d'Aix en Provence. Today Domaine de Sulauze, is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farm and pastureland. In addition to grapes, Guilaume and Karina also cultivate 20 hectares of grains including 40 varieties of wheat used for breads baked in an ancient oven, barley and hops used for their brewery, 5 hectares of olives, they raise chickens and pigs and have a vast vegetable and herb garden, all farmed within the parameters of organic production. They are passionate stalwarts in living sustainably. Indigenous yeast fermentations are the norm nothing is filtered, except for their Pet Nat sparkling wine. The wines from Sulauze are direct, undressed up, and flat-out delicious