The collective menu is designed for celebrating and is ideal for parties of four or more guests. Each dish has been selected by our Head Chef Tim Brindley and Matt Moran, and features some of the best seasonal produce available this spring.
Sourdough, cultured butter, lemon myrtle
Yellowfin tuna, toasted sesame seeds, radish, white soy
Pork and sage pate, quince, cumquat, baguette
2018 Cooper Burns Riesling, Eden Valley SA (150ml)
Grilled Flathead, salt baked beetroot, walnut, brown butter
Moran Family lamb shoulder, Chiswick condiments
Chiswick green salad
Carrot, damson plum, soft herbs
2018 Rusden ‘Driftsand’ GSM, Barossa Valley SA (150ml)
Coconut sorbet, mango, kaffir lime
Dulcey chocolate and banana mousse, cocoa, peanut
Dandelion Vineyard Pedro Ximenez, Barossa Valley SA (60ml)
— $40pp additional matching wines
We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.