Small Tastes
Pork Belly 22
With seared scallops and fennel slaw.
Tuna 22
Seared rare with warm anchovy and aged cherry vinegar.
Betel Leaf 18
With spiced prawn salad.
Maynard's Mussels 20
Dromana Bay 1st growth young mussels in the 1/2 shell with spicy sausage, saffron and parsley.
Salads
Duck Egg 20
Warm red wine duck egg, cucumber, crispy prosciutto and creamy dressing.
Kathy’s Garden 25
Treats from Kathy’s bio-dynamic French Island Garden with buffalo Caprese.
Something to Share
Trio of Vegetable Dips 22
Three dips du jour with foccacia soldiers.
Charcuterie Board 38
Potted duck rillettes, parfait and treats from the Istra smokehouse with condiments.
Pasta
Tortellini 18/28
Scallop and pine nuts with a warm herb, shallot and tomato dressing.
Gnocchi 18/26
Sundried tomato gnocchi with parsley and cauliflower.
Larger Tastes
Rock Flathead 33
Roasted with rosemary and thyme, a tomato and olive salsa.
Port Phillip Bay Snapper 35
Fully Boned with wilted spinach, leeks and a classic lemon Beurre blanc.
Duck Breast 35
Marinated and cooked pink with lentils and ginger jus.
Lamb 35
Roasted loin back strap with eggplant caponata and sweet garlic.
Beef 45
Grass fed sirloin, dry aged with heirloom vegetables, red wine jus and condiments.
A Little Extra
Chubby Chips 10
Thrice cooked Sebago chips with garlicky mayo and sea salt.
Tossed Salad 9
Jayne’s greens with tomato, radish, cucumber and The Vines House dressing.
Seasonal Vegetable bowl du jour 10
The Sunday Roast
Every Sunday, until sold out.
Please inform us of any food allergies.
While everything is prepared fresh, we cannot guarantee that every product is completely nut free.
Dessert
All $15
Yogi Bears
Red wine pears, chocolate mousse, coffee fluff and yoghurt ice cream.
Mango Tart
Mango and almonds with a classic sauce suzette.
Chocolate Caramel Pudding
With coulis and cream.
House Sorbets and Ice creams
Made fresh daily, your waiter will advise
Summer Strawberry Parfait
Warm spiced strawberries
Artisan Cheese
From Boat Shed Cheese.
Trained in France, Tamara Newing is the Peninsula’s exciting new cheese maker.
Baby Pearl
Pure goats cheese dusted with vine ash.
Jersey Delicious
Don’t be fooled, a very mild blue mould wraps this rich golden jersey milk unctuous delight .
Admirals Peak
Provencal style pyramid with a light dusting of ash.
Chelsea Blue
Delicious Stilton style, a little crumbly and creamy with a mild blue flavour and a hint of salt.
Taste any one, - 60g 22
Taste all four, - 30g 38
All served with toasted house brioche, bread, fresh pear and quince paste.
Young Gourmets
Like to try anything on the menu?
The Chef would love to do a pared back version just for you.
Chicken or Fish 15
Battered and fried with our famous chubby chips and sauce.
Steak 15
Grilled with chips and vegetables.
Ice Cream Sundae 8
With warm Ganache sauce.
Ice Cream Spider 8
Chocolate or vanilla ice cream with lemonade.
Chocolate Mousse 8
Topped with marshmallows.
For children 12 years or younger
Please inform when booking, of any food allergies, while everything is prepared fresh we cannot guarantee that every product is completely nut fee.
Our menu can change daily due to seasonal availability. Please use this as an example of what we offer.
