Modern dishes that capture the flavours of the season and the region 

∴
Entrée

Freshly shucked ‘Glenn Jones’ Tuross oysters 32/45

Duck confit, raddichio, Parmesan, pickled shallots, beetroot, red wine vinegar 25

Cauliflower and blue cheese veloute, truffled walnuts, crispy leeks 25

Seared scallops, celeriac purée, smoked trout beignets, Beurre blanc 26

Yellow fin tuna tartare, avocado, red pepper aioli, rice crumbed calamari 26

∴
MAIN

Grilled swordfish, garlic mash potato, salsa verde, fennel, herb salad 51

Lamb blackstrap, pea puree, potato dauphinoise, goat cheese, watercress 52

Roasted chicken breast, Jerusalem artichoke puree, pomme cocotte, creamed kale, garlic butter 53

Grilled porterhouse, cabbage salad, polenta chips, beurre cafe de Paris, sauce bois Bourdain 52

Saffron gnocchi, roasted pumpkin, porcini, pan frittata, pickled fennel 48

Five course tasting menu (whole tables only) 140
Five course tasting menu matched with wine 180

∴
SIDES

Steamed seasonal greens, toasted almonds 9.5

Shoestring fries 9.5

Organic salad leaves 9.5

∴
DESSERTS

Chocolate mousse, almond claw, vanilla brûlée, praline ice cream 26

Jones Ruby Port 12

Vanilla pannacotta, strawberry sorbet, pistachio tuille 23

 2021 Dr Loosen Spatlese Riesling 14

Rhubarb tart, spiced oats, salted caramel, date and kahlua ice cream 23

Jones Classic Rutherglen muscat 14

∴
CHEESE

Maffra Cheddar, mustard pickles 14

Victorian wax bound cheddar

Saint Agur, pear and ginger chutney 16

French blue cheese from pasteurised cow’s milk

Brillat Savarin, fresh apple 16

French triple cream cheese

Cheese plate, lavosh and crackers 35