food

It would be easy to take up residence for most of the afternoon or evening, snacking on the small and medium share plates that are designed to mix and match."
- The Age Good Food Guide 2010

"Dennis's cooking shows talent, skill and flashes of brilliance"
- The Age Good Food Guide 2008

"...an exciting new eating venue for his region"
- John Lethlean, Espresso, September 9, 2008 [read the news here]

We reprint our menu 2, sometimes 3 times a week which may drive some people mad (and keeps the front of house staff on their toes) but gives us total flexibility over produce. We can feature new and sampled produce from suppliers and keep abreast of the harvest from our home garden as things grow ready to pick or run a little short.

Here's a snapshot of where some of our current ingredients come from...

• Fresh horseradish, rosemary, thyme, sage, oregano and Tuscan kale grown in Andrew's home garden
• Bread house made by Shauna with organic flour
• Organic brussel sprouts, French shallots, cabbages, beetroots, Dutch cream potatoes and rare breed organic pork from Fernleigh farm in Bullarto
• Venison, goat, free range duck, Glenloth chicken and pheasant, quail eggs from just up the road at Spa venison
• Tukidale lamb and Angus beef from Tuki Stony Rises in Smeaton
• Organic mizuna, mustard greens, turnips, parsnips and heritage carrots grown by Brendon and Kate at Daylesford organics in Muskvale
• Organic parsley, spring onions, celeriac, frisse and rocket from Florians at Mt Franklin
• Organic goats cheese from Holy Goat in Sutton grange

Some of the local's favourite dishes hang around for a bit longer on the menu.... here is a sample of what to expect (though don't count on it!)

Menu

Marinated Mt Zero olives 5

Smoked almonds 5

White anchovies, boiled quail egg on toast, micro herbs 7

Fried organic potatoes and harissa aioli 9

Taramasalata or hummus, carrot sticks and house made bread 9

Roasted organic beetroots, dukkah and yoghurt 9

Broccoli, chermoula and lemon 9

Saganaki, slow cooked tomato and herb salad 12.5

Fetta and leek fritters, sweet and sour saffron sauce 12.5

Salt cod and potato croquettes, Tuscan kale and preserved lemon gremolata 16

Holy goat black silk, bastourma, date, preserved lemon and winter greens salad 16

Lamb and beef dolmades, pickled fennel and fetta salad 16

Braised beef cheek, spiced lentil broth, pickled turnips, celeriac and horseradish 19

Confit pork belly, braised cabbage and fennel, tomato pickle oil 19

Sherry roasted mushrooms, mustard greens, quinoa pilav, tahini sauce 22

Middle Eastern spiced fried spatchcock, rice and lentil pilav, labne 27

Fish of the day, a la Greque dressing, potato skordalia, fresh herb salad 27Slow roasted lamb neck, black eyed bean stew, green mojo 27

Rare roasted venison mignons, baked French shallots, parsnips, venison jus 30

Marinated lamb loin chops, Turkish spiced vegetables, and rosewater yoghurt 30

Cinnamon and sugar cured grilled duck breast, duck and pistachio sausage, cabbage, walnut and pomegranate salad 30