Seasonal, Local, Composed

A kitchen that works with Gippsland produce and changes with the year.

Morning

A handful of the breakfast dishes guests come back for. The full menu varies with what is in season.

Ricotta Hotcakes
Golden, cloud-soft, with caramelised banana, vanilla cream, pecan crumble and a nasturtium flower.
Full Cape Breakfast
Smoked ham, soft scrambled eggs, potato rosti, roasted tomato and sausage on a generous white plate.
Vegetarian Plate
Portobello mushrooms, poached egg, feta and herb salad, beetroot puree and a herbed golden fritter.
Zucchini and Pea Fritters
A lighter start, with a clean freshness that sets the tone for the morning.
Corn Fritters
Golden fritters with local bacon and a chorizo hash: classic done properly.

Lunch is served as a two or three course set menu. A few of the dishes guests have loved most.

Phillip Island Scotch Steak
Locally reared, with a rich jus, roasted carrot and crispy polenta: the dish most recommended by guests.
Grilled King Prawns
Whole and charred, with micro herbs and the clean simplicity of something very fresh.
Braised Beef Cheek
Slow-cooked until tender, in summer vegetables with edible flowers scattered through the jus.
Pan-Fried Fish of the Day
Skin crisped, finished with lemon, served with whatever the season has to offer alongside.
Pulled Duck
The dish that guests said was the best at the table: slow, rich, and worth every minute of the drive.
Gippsland Cheese Course
A regional cheese selection, sourced from the same farms that supply the kitchen.

Desserts made with the same care as everything else. A small selection, changed seasonally.

Eton Mess
Meringue, orange curd, seasonal fruit and cream: a dessert that earns a long pause at the table.
Chocolate Tart
Rectangular and precise, with mandarin, strawberry and a pansy-topped quenelle of ice cream.
White Chocolate and Passionfruit Mousse
A dessert guests called sublime: cool, light, and just enough.

Reservations recommended, particularly for weekends and window tables.