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)





— $80pp
— $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.