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

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Entrée

Freshly shucked ‘Glenn Jones’ Tuross oysters 28/40

Saffron gnocchi, braised lamb, tomato, provencale salad, capers 26

Sweetcorn veloute, truffled hazelnuts, ricotta beignets, cripsy leeks 25

Seared scallops, spinach puree, smoked trout beignet, beetroot crisps 26

Yellowfin tuna tartare, grilled eggplant, tuna mayonnaise, parmesan crisp 26

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MAIN

Grilled swordfish, crushed new potato, braised fennel, salsa verde, beurre blanc, herb salad 50

Duck breast, eschallot puree, crispy confit duck, fondant potato, cabbage salad, madeira jus 51

Pork belly, mash potato, carrot escabesche, crispy ham hock, parsley, pickled shallot 50

Grilled eye fillet, sweet potato puree, blue cheese butter, dauphinoise potato, watercress 55

Ricotta filled zucchini flower, polenta chips, pumpkin puree, rocket, parmesan, balsamic, caramelised onion 46

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

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SIDES

Steamed seasonal greens, toasted almonds 9.5

Shoestring fries 9.5

Organic salad leaves 9.5

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DESSERTS

Warm chocolate tart, salted caramel, praline ice cream 26

Jones Ruby Port 12

Vanilla pannacotta, strawberry sorbet, pistachio tuille 23

 2021 Dr Loosen Spatlese Riesling 15

Orange curd, toasted gingerbread, italian meringue, passionfruit ripple ice cream 23

Jones Classic Rutherglen muscat 12

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CHEESE

Maffra Cheddar, mustard pickles 11

Victorian wax bound cheddar

Saint Agur, pear and ginger chutney 13

French blue cheese from pasteurised cow’s milk

Brillat Savarin, fresh apple 13

French triple cream cheese

Cheese plate, lavosh and crackers 28