La Carte de Printemps

All our vegetables are sourced locally, Moorooduc organic vine tomatoes, Boneo kipfler potatoes,

Dromana and Devon Meadows green beans, baby vegetables and lettuces

Entrées

Soupe du Jour, soup of the day  15

Coffin Bay oysters, shuckedto order, served natural with cabernet and shallot vinaigrette

half dozen  19  -  nine  28  -   one dozen 36

Warm salad of spring vegetables, hazelnut tuile, poached free range egg and tarragon vinaigrette  19

Spanish piquillo stuffed with baby calamari, fennel confit, squid ink risotto, regiano parmesan shavings 19

Marinated blue fin tuna Niçoise, green beans, tomato, soft boiled quail egg, anchovy, black olives and saffron potato  22

Terrine of South Gippsland farmed rabbit, pancetta, prune and pistachio, onion marmalade and cornichons  17

Foie gras de canard ‘Mi-cuit’ de Sarlat en Perigord, served with Sauternes jelly and warm brioche  30

Mains

Moorooduc vine tomato tart, French goat cheese, Devon Meadows greens, Parmesan foam, basil oil   29

Port Phillip Bay snapper fillet, local tomato, artichoke, green asparagus, Mount Martha mussels beurre blanc  39

Slow cooked honey glazed pork belly, roasted Scampi, parsnip purée, baby leeks and preserved lemon jus 32

Daube Provençale, King Island ox cheeks, light Shiraz jus, baby carrots, broad beans and Desiree mash 35

Mickelham duck breast, potato forestière, green beans, almond, quince, Shoreham honey and star anis   38

Flinders Island rack of lamb, confit shallot tart, petit farcis, black olive, roasted garlic and thyme pesto 39

Pearcedale mixed leaf salad   8              Boneo herbed KipflerPotatoes   8

Desserts

Pineapple and grapefruit minestrone, candied fennel, ginger, mint, thyme and coconut sorbet  16

Blood orange, almond and Tahiti vanilla pudding, grapefruit and yogurt sorbet, orange and liquorish jelly  16

Poached Red Hill pear William with almond, hazelnut, candied fruit nougat glacé and vincotto   16

Tarte fine aux pommes, Red Hill apple tart, star anis,mild spices ice cream, caramel sauce (20 Minutes)  16

Soft centered Valrhona chocolate biscuit with crème praliné and chestnut Ice cream (20 Minutes)  16

Selection of Red Hill and Imported cheese with quince paste and lavoche   25

Chef de Cuisine Simon Buckley