Saturday Lunch in The Barn

Two course a la carte at $60 per person
Three course a la carte at $75 per person

*Please note on Saturdays, for bookings of 10 guests or more, our $80 per person three course La Famiglia banquet lunch applies.


Spring Menu

Executive Chef - Hugh Davison
Pastry Chef - Benjamin Griffiths



King prawns, feuille de brick, babaganoush, pomegranate, petite herb

Caramelised pork belly, soubise, apple, mustard fruit crumb

Heirloom carrot, grilled halloumi, herb crust cauliflower, radish salad



Free range chicken breast, silverbeet, corn, mushroom, fried leek

Herb crusted lamb rump, Syrian eggplant relish, crisp kale, lemon labneh

Cone Bay barramundi, salsa bianco, cauliflower, white anchovy, capers, parsley 

Baked gnocchi alla romana, chimichurri, blistered vine tomato, goat’s cheese beignet


Panzanella salad, charred red peppers, croutons, lemon vinaigrette

Dobson potato, confit garlic, herbs, sumac



Dark chocolate semifreddo, hazelnut and honeycomb

Yoghurt gelato, lemon curd and berries 

Buttermilk pannacotta, poached quince and pear, pain d’epices

Selection of cheeses, accompaniments