Three Founders

Served with Inglenook butter, Mount Zero olive oil & pink salt.

Olive oil and rosemary–marinated brie with warm honey–maple glaze,

Char-grilled paneer cubes marinated in spiced yogurt, served with grilled vegetables,

Served with locally grown Carolina Reaper chilli and lime mayo.

Golden pan-fried gnocchi served three ways: in house tomato sugo,

(10pcs)

Grass-fed MB4+ steak with 72-hour house-made jus and herb butter.

Served with kipfler potatoes, Yendon-farmed vine cherry tomatoes, and broccolini

Served with kipfler potatoes, Yendon-farmed vine cherry tomatoes, and broccolini

Served with beetroot purée, roasted baby beetroots, broccolini, Dutch carrots, and jus

Served with maple–Dijon glaze, green pea & mint purée, roasted baby carrots,

250g Porterhouse steak, two Loddon Valley lamb cutlets, two prawn & chorizo skewers,

Broccolini, green beans, zucchini, corn, oyster mushrooms, vegan aioli & chimichurri.

Golden pan-fried gnocchi served three ways: in house tomato sugo,