Menu

STARTERS

Steamed Edamame, murray salt – 6

House brined olives, gin botanicals – 6

Fresh Goats Curd, seeds, nuts, soba wafer – 6

Tani’s natural sour dough, seaweed butter, cold smoked butter – 8

Organic Gapsted radishes, smoked butter, roo salt – 6

Our Salami – 8

Sweet & salty walnuts, nori – 5

Dried bbq squid, daikon – 12

For the locals                    

Pork Buns, pickled cucumber, mayo (2) – 8

Tatsuta Age, soy fried chicken – 10

 

Set Menu, we choose for you, the no need to think option – 75pp

 

Dishes

Spanner crab, chawan-mushi, salt bush, bonito, rice puff, almond powder – 21

Salmon, cured w eucalypt, gin cucumber, lime, Warrigal greens, herb emulsion – 22

Wallaby tartare, kohlrabi, daikon, wild sorrel, flaxseed cracker, buttermilk – 22

Myrlteford sweet corn kernel, salted walnuts, preserved egg, bone marrow, corn silk, nori – 23

Harrietville Trout, coal potatoes, cultured cream, chicken chip, lemon myrtle oil – 30

Quail, lacto fermented cabbage, citrus, fennel, red miso & garlic dressing – 28

Pork jowl, pickled ginger, cider cucumber, grilled lettuce, nasturtium, pork vinaigrette – 35

Sher Wagyu rump cap cooked over coals, hay roasted beetroot, duck egg, wild cress, pickled wasabi – 40

 

ON THE SIDE OR IN-BETWEEN

Iceberg lettuce, vinegar, peanuts – 8

Tomato salad, brined, 12 month ferment, consommé, kombu, ice leaf – 13

Roasted broccoli, sesame soy dressing – 10

Potato chunks, lime mayo – 10

 

DESSERT MENU

Beechworth strawberries, soba milk sorbet, shiso, lemon balm, rice wafer – 16

Bright Chocolate crémeux, lemon,  nori ice-cream, pumpkin meal crumb – 16

Lollies; Miso caramel, alpine tea truffles, grapefruit sours, blackberry sherbet – 15

 

CHEESE

L’Artisian Fermier – semi firm Jersey milk ash – Timboon Vic

Cabot Cheddar – rich fruity buttery – USA

Berrys Creek Tarwin Blue – creamy intense Jersey milk – Gippsland Vic

One – 11

Two – 16

Three – 22