Head Chef - Simon Buckley 

Sous Chef - Robbie Clarkson

Chef - Caroline Hodge

Alfresco Restaurant Dining Experience:

Entrée & Main OR Main & Dessert - $62
Entrée, Main & Dessert - $75

Summit Cru Wine Club members will receive a complimentary glass of wine or sparkling wine

Tolpuddle Goat’s curd, lush soaked prune 4.50
Panko crumbed calamari, preserved lemon mayo 4.50
Wagyu bresaola, pickled red cabbage, mustard labneh  4.50
Feathertop’s Estate marinated olives (GF) 8
Parmesan & smoked paprika churros, chimichurri sauce 4.50


Soup of the day (V on request)
Butternut pumpkin, Gamze smoked bacon, Tolpuddle goats curd, pomegranate molasses,

Charcuterie plate (GF on request, contains nuts)
A selection of house made and locally cured meats, pickles, onion jam, brioche.

Sevens Creek 9+wagyu bresaola (GF on request, contains nuts)
Pickled vegetables, toasted nuts, grains, leaves, pomegranate seeds, horseradish labneh, grilled plums, crisp sage, parmesan.

Roasted beetroot tarte tatin (V)
Tolpuddle Goats feta, herb pesto, watercress, honeyed walnuts, house dressing.

Baked sardine fillets (contains nuts)
Preserved lemon, herb breadcrumbs, pine nuts, thyme, black olive tapenade, sauce ramesco


Tolpuddle goat’s curd soufflé (V)
Mushrooms, chestnuts, cavalo nero, quince, honeyed walnuts
Fish of the day (GF on request, contains nuts)

Chick pea hommus, pine nuts, snow peas, pickled radish, freekeh, green Tahini sauce

Lamb (GF on request)
Cooked pink, pulled lamb shoulder cigar, mushrooms, broccoli, chestnuts, gnocchi, garlic confit

Osso Bucco
Cavalo nero, baby carrots, truffled polenta, gremolata.

Duck confit (GF on request)
Celeriac remoulade, pickled red cabbage, quince, rocket, haricot bean cassoulet

Mixed leaves, pickled veg, honeyed walnuts, parmesan 8
Orange miso roasted Nicola potatoes 8

Orange and poppy seed cake (contains nuts)
Thyme cream, pistachio praline, poached plums

Bright Chocolate trio (contains nuts, GF on request)
Churros, warm chocolate ganache, walnut blondie, chocolate macaron, Butterscotch ice cream.

Pear and frangipane tart (contains nuts)
Cardamom anglaise, honeyed walnuts, vanilla bean ice cream.

Local cheese platter (GF on request, contains nuts)
Selection of 3 locally sourced cheeses with accompaniments

Pasta of The Day 
Penne pasta, Napoli sauce, parmesan           12
Roast free range pork belly
with roasted potatoes and salad leaves        16

Panko crumbed calamari
with roasted potatoes and salad leaves        16

All kids meals served with a bottle of local apple juice or soft drink


Bright Ice Cream with strawberry or chocolate topping   5.50
Chocolate brownie   6


If you wish to book in a party of more than 10 people or your preferred time & date are not available, please call us on 03 5756 2356.