Our restaurant is open on Saturday’s & Sunday’s for lunch!
Saturday & Sunday
11:45am – 2:30pm
*DINNER limited time only*
Saturday’s in July
Immerse Lunch Menu
Immerse baked bread platter with chef’s choice of dip, olives, parmesan oil and salt. (V)
Dukkha spiced pumpkin, spinach and ricotta galette, coriander pesto, chili onion jam and crisp kale. (V)
Panko crumbed mushroom and taleggio croquette, basil yoghurt, semi dry medley tomato, fennel, parsley and balsamic reduction. (V)
Pulled Osso Bucco, mixed bean and split pea ragout, herbs, Yarra Valley fetta on potato gnocchi.
Braised BBQ pork belly, soy and orange infused sauce, toasted peanuts, cucumber and Asian herbs. (GF, DF)
Moscato and saffron prawns on quinoa, charred corn, capsicum salad, pickled onion and chilli with coriander yoghurt. (GF)
Huon smoked salmon, soba noodles with macadamia and saltbush furikake, pumpkin, edamame, pickled carrot, tomato, radish and a hoisin mayonnaise. (GF, DF)
Peri-Peri pork shoulder burger in a sesame seed brioche, American cheese, pickled cabbage, siracha aioli with beer battered fries.
Sourdough, parmesan and Tasmanian pepper crusted salmon fillet, pomme boulangère, asparagus, tarragon and caper cream sauce.
Prosciutto wrapped chicken breast, creamed potato, broccolini, beetroot, kohlrabi, and
Danish fetta remoulade, with a marsala jus. (GF)
Sumac and middle eastern spiced lamb shoulder, on moghrabieh, golden raisins, pomegranate, pistachio, creamy goats’ cheese and Pedro-Ximenez jus.
Confit duck leg, white bean puree, potato rosti, honey-glazed roasted baby carrot and a Cointreau demi-glace. (DF)
Gippsland grass-fed eye fillet, smashed basil and chat potato, buttered broad beans, with a whisky mushroom sauce and watercress. (GF)
Rosemary and garlic roasted potatoes. (GF, Vegan)
Beer battered chips with garlic aioli. (Vegan)
Creamed Mash potato. (GF, FF)
Mixed fried greens with a soy ginger and sesame dressing. (GF)
Black sesame panna cotta, coral tuille, ginger syrup, blueberry puree and macadamia ice-cream.
Almond and passionfruit, white chocolate mousse with fruit salsa, Midori sauce and a mango sorbet.
Tiramisu, Tia-Maria glaze, caramelised chocolate crumbs and salted caramel ice-cream.
8 piece mini dessert tasting box. (Chef selection of 4 mini desserts)