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 summer.



Whipped ricotta, crunchy veggies, bread crisp  (v)

Kingfish, fermented chili, radish, lime  (df, gf)

Chiswick crispy duck, orange, bitter leaves  (df, gf)

Add sourdough, cultured butter, lemon myrtle 3 per guest 

2018 Cooper Burns Riesling, Eden Valley SA (150ml)




Choice of two:

Whole roasted cauliflower, harissa, zucchini, pomegranate  (vg, gf)


Grilled Rainbow trout, caper, lemon, brown butter (gf) 

Moran Family lamb shoulder, summer beans, salsa verde  (gf, df)




Fried Sweet potato, chilli, coriander, yoghurt  (gf)  

Chiswick green salad  (vg, gf)
2018 Rusden ‘Driftsand’ GSM, Barossa Valley SA (150ml)  



Yuzu cheesecake, mango, papaya, mint  (v)

Strawberry and pistachio ice cream sandwich  (v, gf) 

Dandelion Vineyard Pedro Ximenez, Barossa Valley SA (60ml)



Single O Collider blend espresso coffee and petit fours





— $80pp for collective menu
— $40pp additional matching wines

Available for tables of four or more
Available for tables of three with a choice of lamb or cauliflower

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.