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

∴
Entrée

Freshly shucked ‘Glenn Jones’ Tuross oysters 28/40

Duck and ham hock terrine, shallot chutney, truffle vinaigrette, grilled bread 25

Ricotta filled zucchini flower, Provençale salad, olives, parsley oil 25

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

Cured Yellowfin tuna salad, orange, anchovy dressing, parmesan crisps 26

∴
MAIN

Grilled swordfish, crushed new potato, bouillabaisse sauce, herb salad 51

Duck breast, carrot puree, red cabbage salad, dauphinoise potato, chou farci of duck leg 53

Pork belly, truffled mash potato, crispy ham hock, pickled shallot, parsley 52

Lamb loin, shallot puree, pomme cocotte, aspargus, creamed kale, madeira jus 52

Saffron gnocchi, porcini, braised mushrooms, goat cheese cream, pangritata 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

Warm chocolate tart, salted caramel, praline ice cream (allow 15min) 26

Jones Ruby Port 12

Coconut pannacotta, pineapple sorbet, toasted gingerbread 23

 2021 Dr Loosen Spatlese Riesling 15

Lemon curd, italian meringue, spiced oats, rhubarb ripple ice cream 23

Jones Classic Rutherglen muscat 12

∴
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