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 winter.


Sourdough, cultured butter, lemon myrtle 

Burrata, persimmon, almond, garden rocket, vincotto

Yellowfin tuna, toasted sesame seeds, radish, white soy

Pork and sage pate, quince, grilled bread


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


Grilled Flathead, turnip tops, brown butter gremolata

Moran Family lamb shoulder, Chiswick condiments

Chiswick green salad

Roasted baby carrots, spiced honey

2018 Rusden ‘Driftsand’ GSM, Barossa Valley SA (150ml)  


Coconut sorbet, pineapple, lemon balm, buckwheat 

Valrhona chocolate mousse, toasted almond ice cream 

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