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 Liquid Rock n’ Roll Riesling +, King Valley VIC (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)