Our menu is both simple and vibrant, showcasing locally sourced ingredients from exceptional producers and suppliers.
Regal George | Regal Rogue Rosé, vermouth, Aperol, strawberry, prosecco | 20 |
Sunburst Spritz | Limoncello, peach, lemon, Chandon Garden Spritz | 20 |
Caviar tartlet, Oscietra caviar, Yarra Valley smoked salmon pearls, whipped roe | 22 |
Heritage Umai caviar | 10g | 95 |
Black River Oscietra caviar | 10g / 30g | 70 / 160 |
All served with potato bread, cultured cream, chives |
Sourdough baguette, cultured butter, Olsson's salt | 8 |
Woodfired potato bread, parsley, Alto olive oil | 10 |
Marinated Alto misto olives | 7 |
Sydney Rock oysters, Champagne mignonette | 7 |
Olasagasti anchovies, roma tomato, charred red pepper, buffalo curd, lemon agrumato | 18 |
Grilled wagyu intercostal skewers, salsa verde | 12 |
Spanner crab crostini, potato ciabatta, celery seed, togarashi, sorrel | 20 |
Parmigiano Reggiano 24 month-aged, Malfroy’s honey | 18 |
Clams casino, Goolwa pippies, guanciale, pangrattato | 26 |
Insalata caprese, heirloom tomato, buffalo mozzarella, rockmelon vinaigrette, salted almond, basil oil | 27 |
Heritage beetroot, goats curd, walnuts, fermented honey dressing | 27 |
Chicken liver parfait, bitter orange, toasted brioche | 30 |
Ora King salmon gravlax, parsley, celery, apple, treacle soda bread, horseradish cream | 36 |
Westholme dry aged wagyu beef carpaccio, pickled mustard seeds, buckwheat, watercress | 37 |
Hispi cabbage, koji, herb butter, toasted hazelnut | 28 |
Spencer Gulf king prawns, radicchio, romesco, purple oxalis | 44 |
Chris Bolton coral trout, spigarello, Champagne beurre blanc, preserved grapefruit, tarragon | 60 |
Market fish, brown butter, dill, chives, lemon | MP |
Local rock lobster, sauce mornay, frisée | MP |
Rigatoni, gin, pomodoro, fermented chilli, 24-month aged Parmigiana Reggiano | 32 |
Celeriac risotto, local mushroom, Pecora Dairy Yarrawa, sea purslane | 32 |
Fusilli busiate, Berkshire pork ragu, vincotto | 36 |
Rotisserie Sun Farm chicken, celeriac, hispi cabbage, chicken and truffle jus gras half/whole | 55 / 110 |
O’Connor superior grain-fed striploin 250g, Vic | 60 |
Coppertree Farms retired dairy cow eye fillet 220g, NSW | 70 |
David Blackmore wagyu short scotch 200g 9+ mbs, Vic | 80 |
Westholme full blood wagyu salt crusted ribeye 800g, Qld | 250 |
Selection of sauces:café de Paris butter, sauce au poivre, béarnaiseCondiments:Horseradish, mustards, salsa verde |
Shoestring fries | 14 |
Paris mash | 16 |
Moonacres leaves, sharp dressing, onion | 14 |
Wood-fired seasonal vegetables, almonds, chestnuts | 17 |
Witlof salad, peach, macadamia, lemon myrtle and pomegranate dressing | 17 |
Organic seasonal fruit, river mint, pineapple sorbet | 18 |
Dark chocolate and orange mousse, hazelnut gelato, orange caramel | 24 |
Passionfruit tart, cultured cream, Alto olive oil, marigold | 24 |
Amaretto crème caramel | 24 |
Jacksons’ banoffee sundae, chocolate and banana ganache, banana gelato, caramel | 24 |
Jacksons' tiramisu served table side | 24 |
Classic | Ketel One vodka, lemon sorbet, prosecco | 16 |
Luxurious | Belvedere vodka, lemon sorbet, NV Veuve Clicquot Yellow Label | 21 |
Mezcal | Artesanal Mezcal, passionfruit sorbet, prosecco | 21 |
Amaro | Poor Toms Imbroglio, passionfruit sorbet, prosecco | 18 |
Le Dauphin Double-Crème, Rhone Valley, Fr | |
Le Roi Roquefort, Aveyron, Fr | |
La Couroune Fort-Aged Comté, Franche-Comte, Fr | |
Served with Malfroy's honeycomb, muscatels, pane carausau | |
Select one | 50g / 100g | 22 / 40 |
After dinner mint | 6 |
Hunted + Gathered chocolate bar | 12 |
Affogato, vanilla gelato, espresso | 14 |
Add liqueur | 6 |
Espresso | 5 |
Macchiato | 5 |
Caffe Corretto (espresso with Campari) | 12 |
Irish coffee | 14 |
English breakfast, Earl Grey, peppermint, green tea | 5 |
Prix-fixe is exclusively available Monday, Tuesday and Wednesday, lunch and dinner in Bistro George. Reservations from 12pm to 3pm for lunch and 5:30pm to 9pm for dinner. |
Chicken liver parfait, bitter orange, toasted brioche | |
Celeriac risotto, local mushroom, Pecora Dairy Yarrawa, sea purslane | |
Heritage beetroot, Goats curd, walnuts, fermented honey dressing | |
San Daniele prosciutto, guindillas, 24 months aged Parmigiano Reggiano |
Chargrilled ocean trout, broccoli rabe, champagne beurre blanc, preserved grapefruit and tarragon | |
Rigatoni, gin, pomodoro, fermented chilli, 24-month aged Parmigiano Reggiano | |
Rotisserie heritage chicken, celeriac, hispi cabbage, chicken and black truffle jus gras | |
Steak frites, grain-fed Riverina scotch fillet, rocket, lemon Served with a choice of Café de Paris butter or béarnaise | 10 supplement |
Amaretto crème caramel | |
Compressed seasonal fruit and sorbet, river mint and lime | |
Dark chocolate and orange mousse, cultured cream and Alto olive oil | |
Choice of cheese selection 50g Malfroy honey, pane carasau, muscatels | 5 supplement |