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
Entrée & Mains OR Main & Dessert, matched wines - $77
Entrée, Main & Dessert, matched wines - $95

Check out these Winter Specials below:

Winter Warmer special available every Friday over June, July, August - $40 per person for three courses. Menu changes weekly.

Sunday roast lunch will replace our normal Ala Carte menu on Sunday June 24, Sunday July 29 and Sunday August 26.
Two courses - $45 per person, Three courses - $55 per person

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)
Gamze smoked bacon, Tolpuddle goats curd

Free range Tawonga South pork rillettes (GF on request)
Pickled radish, cornichon, onion jam, brioche.

Sevens Creek 9+wagyu bresaola (GF on request, contains nuts)
Pickled vegetables, truffled potato salad, freekah, witlof, pomegranate seeds, parmesan.

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

Baked sardine fillets (contains nuts)
Preserved lemon, herb breadcrumbs, pine nuts, thyme, black green tahini, Jerusalem artichoke puree


Potato gnocchi (V)
Mushrooms, chestnuts, cavalo nero, Tolpuddle Ned, honeyed walnuts

Pan seared scallops (GF on request, contains nuts)
Chorizo, chick pea hommus, pine nuts, snow peas, pickled radish, freekeh,

Black Angus Eye fillet (GF)
Gamze smoked bacon, cavalo nero, beetroot, celery, hazelnuts, rocket, chimichurri sauce

Slow cooked lamb shank 
Baby carrots, truffled polenta, mushroom, chestnut, red wine

Free range Berkshire pork belly (GF on request)
Celeriac remoulade, pickled red cabbage, quince, fennel, du puy Lentils

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

Nightingale Apple crumble
Poached rhubarb, oatmeal shard, vanilla cream, Chestnut Ice cream

Madagascan (72% cacao) Bright chocolate ganache (GF on request)
Brandy snap, chocolate and sesame soil, orange poppy seed cake, chocolate mousse, vanilla Ice-cream

Quince and Frangipane tart (contains nuts)
Cardamom anglaise, honeyed walnuts, thyme labneh

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.