Japanese inspired oyster shooter, yuzu, cucumber and apple. NV J. Lassalle Preference Brut, Champagne, France

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2 Japanese inspired oyster shooter, yuzu, cucumber and apple NV J. Lassalle Preference Brut, Champagne, France Swordfish cured in aged mirin, cultured cream, white soy, pink peppercorn, puffed rice 2014 Mad Furmint, Tokaji, Hungary Steamed scallop dumpling, soy mirin broth, fragrant Sichuan chilli oil, preserved seaweed 2012 Koehler-Ruprecht Kallstadter Saumagen Riesling Kabinett Trocken, Pfalz, Germany Salad of fermented cucumber, stracciatella, burdock root, toasted black sesame, dill La Sirene Paradoxe Farmhouse Ale, Alphington, Victoria King salmon, puffed skin, golden broth, miso cavatelli, coastal greens 2013 Suertes Del Marques Trenzado Listan Blanco blend, Tenerife, Canary Islands Twice cooked pork belly, pickled plum, balsamic glaze five spiced salt, cool mint 2015 Anselmo Mendes Vinhao, Vinho Verde, Portugal Chinese style duck, tempura eggplant, young lotus root, fermented chilli dressing, spring onion 2016 Mukai Shuzo Ine Mankai Junmai Genshu, Kyoto, Japan or Eight score Sher Wagyu beef, smoked potato croquettes, mushroom, red wine garlic jam, ox tongue, pepper jus (additional $25 per person) 2010 Golden Ball Gallice Cabernet blend, Beechworth, Victoria Dark chocolate sphere, chocolate cream, smoked peanut caramel, plum wine jelly, mandarin or Dessert tasting plate to share (additional $10 per person) NV Pennyweight Gold, Beechworth, Victoria Eight course tasting menu $180 per person Beverage pairing $120 per person Non-alcoholic beverage pairing $45 per person T A S T I N G M E N U

3 Japanese inspired tofu shooter, cucumber and apple NV J. Lassalle Preference Brut, Champagne, France Salad of fermented cucumber, stracciatella, burdock root, toasted black sesame, dill La Sirene Paradoxe Farmhouse Ale, Alphington, Victoria Confit kipfler potatoes, shungiku veloute, pickled daikon, nasturium 2014 Louis Michel et Fils 1er Cru Sechets Chardonnay, Chablis, Burgundy, France Tempura tofu, soy mirin broth, chilli sambal, black bean 2012 Koehler-Ruprecht Kallstadter Saumagen Riesling Kabinett Trocken, Pfalz, Germany Spiced pumpkin, pomegranate molasses, savoury granola, green sichuan sauce 2012 Sutton Grange Estate Rose, Bendigo, Victoria Caramelised eggplant, tomato and lime salad, yellow curry dressing, fragrant jasmine rice 2013 Bannockburn De La Terre Pinot Noir, Geelong, Victoria Risoni risotto, pickled golden enoki, broccolini, creme fraiche, mushroom floss 2008 Mount Camel Ridge Shiraz, Heathcote, Victoria Dark chocolate sphere, chocolate cream, smoked peanut caramel, plum wine jelly, mandarin or Dessert tasting plate to share (additional $10 per person) NV Pennyweight Gold, Beechworth, Victoria Eight course tasting menu $150 per person Beverage Pairing $120 per person Non-alcoholic beverage pairing $45 per person Vegan menu options available on request Individual vegetarian course options available $27 starters or $45 mains V E G E T A R I A N T A S T I N G M E N U

4 Japanese inspired oyster shooter, yuzu, cucumber and apple Each 6 Swordfish cured in aged mirin, cultured cream, white soy, pink peppercorn, puffed rice 30 Steamed scallop dumplings, soy mirin broth, fragrant Sichuan chilli oil, preserved seaweed 32 Salad of fermented cucumber, stracciatella, burdock root, toasted black sesame, dill 29 Risoni risotto, pickled golden enoki, broccolini, creme fraiche, mushroom floss 27 Roasted quail roll, pancetta, savoury pancake, bang bang puree, chilli cashew, wood ear funghi 30 Twice cooked pork belly, pickled plum, balsamic glaze, five spiced salt, cool mint 28 S T A R T E R S

5 Cone Bay barramundi, smoked tofu, shungiku veloute, pickled daikon, nasturtium 48 King salmon, puffed skin, golden broth, miso cavatelli, coastal greens 48 Corn fed chicken, spiced pumpkin, pomegranate molasses, savoury granola, green Sichuan sauce 49 Chinese style duck, tempura eggplant, young lotus root, fermented chilli dressing, spring onion 52 Eight score Sher wagyu beef, smoked potato croquettes, mushroom, red wine garlic jam, ox tongue, pepper jus 75 Sides Each 12 Blue chipper potatoes, miso and wasabi butter, pickled yuzu peel Steamed green beans, persian fetta, toasted almond Baby cos salad, soy and sesame, goma, mint Wok seared Asian greens, baby corn and chilli, fragrant oil M A I N S

6 Dark chocolate sphere, chocolate cream, smoked peanut caramel, plum wine jelly, mandarin 22 Fromage frais cheesecake, spiced biscuit, native plum sorbet, balsamic, sumac 22 Confit lemon parfait, honey and juniper roasted quince, almond nougatine, sheep s yoghurt 22 Honey crunch ice cream, toasted gingerbread, cinnamon oil and sugar swirl 21 Hazelnut financier, baked apple, calvados caramel, vanilla cream, burnt miso ice cream 22 Ezard dessert tasting plate to share 49 Cheese Selection served with muscatels, fruit loaf and lavoche Please choose from the list on the following page 25 g 1 cheese 7 50 g up to 2 cheeses g up to 3 cheeses g up to 4 cheeses 28 Coffee Vittoria rainforest alliance certified organic coffee 8.5 Teas Tea by T2 8.5 D E S S E R T S

7 Yarra Valley Dairy Black Savourine, Yarra Valley, Victoria Black Savourine is a white moulded semi-matured goat s cheese which has been ashed and then matured to develop the white moulds on the surface of the cheese. The texture is firm and dense with a slightly moist, creamy textured pâté. The flavour is reminiscent of roasted nuts with a citric-sweet finish that lingers on the palate after eating. Will Studd Vintage Clothbound Farmhouse Cheddar, England This Farmhouse Cheddar is hand made in the rolling green hills of the West Country of England. After grading, it is carefully matured under cloth for at least 18 months. The cloth wrap provides a natural protection for the cheese, and also allows the rind to breathe and release moisture. The result is a classic Cheddar bursting with evocative flavours, with a firm, open and moist texture, an aging earthy aroma, and a lingering tang. Fleur du Maquis, Corsica, France Fleur du Maquis, meaning flower of the maquis, is a Corsican cheese made from the milk of the Lacaune ewes. This semi-soft cheese has a creamy, firm and a moist textured pate, which is covered by a natural, flavoured rind. During the cheese making process, it is covered with an aromatic coating of rosemary, fennel seeds, juniper berries and the occasional bird's eye chili. It has a sour, citrusy taste and as it ages becomes dotted with blue-grey molds as the pate absorbs the herbal flavours of the rind. Le Duc Vacherin, Franche-Comte, France The Perrin family, at their dairy high in the mountains of the French-Comte region of France, specially make this soft surface-ripened cheese for Will Studd. Made from pasteurised cow s milk, the 200g rounds are bound with a ring of traditional bark cut from the local spruce trees during the summer months. Mild and chalky, the inside softens to a rich, creamy, melt in the mouth texture with just a hint of the forest. Charlton s Choice, South Gippsland, Victoria Small, blue-green pockets of mould weave through the ivory-white paste that s encased in a mottled, grey, natural rind. The pasture-based milk is highlighted in a floral flavour with a lingering meatiness that s accentuated near the rind. The texture is not high in moisture like so many ewe s milk blues. Instead, it s dense and almost crumbly when ripe - a unique cheese that s hard to resist. C H E E S E