A Note on the Menu

Everything here is seasonal, local, and subject to the harvest.

Our menu is rewritten weekly around what our farms picked that morning. Dishes come and go with the season. If you have dietary needs, tell us when you book — the kitchen is happy to adapt. A weekly-changing chef's tasting menu is also available; ask when you reserve.

To Start

Charred Hispi Cabbage

$16

Brown-butter hollandaise, toasted hazelnut, aged cheddar.

Heirloom Tomato & Stone Fruit

$15

Grilled peach, torn basil, warm sourdough crumb.

Whipped Ricotta & Honey

$14

Hollow Creek honey, grilled bread, thyme, cracked pepper.

Little Gem Salad

$13

Buttermilk dressing, radish, cucumber, sunflower seed.

Mains

Fernrow Farm Chicken

$32

Confit-potato terrine, charred spring onion, pan jus.

Wood-Grilled Market Fish

$34

Whatever came in fresh — braised greens, salsa verde.

Oak-Roasted Squash

$26

Farro, pepitas, brown butter, sage (vegetarian).

Dry-Aged Ridgeline Pork

$36

Apple mostarda, mustard greens, cider jus.

To Finish

Buttermilk Panna Cotta

$12

Roasted honey plums, oat-and-brown-butter crumble.

Warm Stone-Fruit Galette

$13

Ridgeline orchard fruit, crème fraîche.

Dark Chocolate & Olive Oil Tart

$12

Flaky salt, toasted hazelnut.

This Week's Menu