Head Chef - Simon Buckley 

Sous Chef - Robbie Clarkson

Chef - Caroline Hodge

Alfresco Restaurant Dining Experience:

Entrée & Main OR Main & Dessert - $62
Entrée, Main & Dessert - $72
Entrée & Main OR Main & Dessert with matched wines - $75
Entrée, Main & Dessert with matched wines - $87

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

Lakes Entrance prawns, sauce antiboise 4.50
Tolpuddle Goat’s curd, Estate black fig  4.50
Panko crumbed calamari, preserved lemon mayo 4.50
Wagyu bresaola, pickled red cabbage, horseradish labneh  4.50
Feathertop’s Estate marinated olives (GF) 8
Parmesan & smoked paprika churros, saffron labneh 4.50

Soup of the day (V on request, contains nuts)
Chilled cucumber gazpacho, balsamic reduction, dukkah, pickled cucumber, Lakes Entrance Prawns

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, black fig, crisp sage, parmesan.

Tomato and Zucchini 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 Goats Curd Souffle (V)
Pickled vegetables, tomato chutney, Cherry tomato, roasted grapes, honeyed walnuts, freekeh, rocket, sage

Fish of the day (GF on request, contains nuts)
Fennel, snow peas, pickled radish, almond, Za’atar, roasted grapes, pickled cucumber, quinoa, sauce antiboise.

Feathertop Cassoulet (GF on request, contains nuts)
Honey glazed pork belly, duck confit, fennel, beetroot, celery, hazelnuts, Black fig, rocket

Black Angus eye fillet (cooked medium rare, GF)
Heirloom tomato and thyme chutney, Tuscan kale, baba ghanoush, piquillo pepper, pickled red cabbage, Horseradish tarragon labneh..

North East Victoria Lamb (GF on request)
Roasted rack (cooked pink), pulled lamb shoulder cigar, ratatouille, olive tapenade, gnocchi, garlic confit

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

Beechworth Honey and almond pannacotta (contains nuts,(GF on request)
Poached Plums, granola, spiced beignets.

Bright Chocolate trio (contains nuts, GF on request)
Churros, warm chocolate ganache, walnut blondie, chocolate macaron, Mango sorbet.

Estate Black Fig and Frangipane tart (contains nuts)
Lush Anglaise, 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
Roasted eye fillet
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 or sorbet 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.