Modern dishes that capture the flavours of the season and the region 

∴
Entrée

Freshly shucked ‘Glenn Jones’ Tuross oysters 28/40

Crispy fried lamb shoulder, shallot puree, onion fondant, parsley salad, salsa verde 26

Celeriac and saffron veloute, crispy goat cheese, truffled hazelnuts, leeks 25

Seared scallops, cauliflower puree, cabbage salad, smoked trout beignets, parsley mayonnaise 26

Cured Yellowfin tuna, avocado mousse, red pepper aioli, rice crumbed calamari, chive and ginger 26

∴
MAIN

Grilled swordfish, crushed new potato, bouillabaisse sauce, herb salad 51

Duck breast, beetroot puree, celeriac remoulade, chou farci of duck leg, fondant potato, madeira jus 52

Pork belly, carrot puree, pine mushrooms, dauphinoise potato, crispy ham hock 52

Braised beef cheek, truffled mash potato, spinach, bourguignon garnish 53

Saffron gnocchi, pumpkin, caramelised onion, porcini, goat cheese cream, pangritata 48

Five course tasting menu (whole tables only) 140
Five course tasting menu matched with wine 180

∴
SIDES

Steamed seasonal greens, toasted almonds 9.5

Shoestring fries 9.5

Organic salad leaves 9.5

∴
DESSERTS

Chocolate mousse, vanilla brulee, almond cake, praline ice cfream 26

Jones Ruby Port 12

Vanilla pannacotta, strawberry sorbet, pistachio tuille 23

 2021 Dr Loosen Spatlese Riesling 15

Rhubarb crumble tart, spiced oats, date and vanilla ice cream 23

Jones Classic Rutherglen muscat 12

∴
CHEESE

Maffra Cheddar, mustard pickles 11

Victorian wax bound cheddar

Saint Agur, pear and ginger chutney 13

French blue cheese from pasteurised cow’s milk

Brillat Savarin, fresh apple 13

French triple cream cheese

Cheese plate, lavosh and crackers 28