Our set share-style menu is made up of a series of dishes featuring ingredients sourced direct from local farmers and the Yield kitchen garden, therefore our menu is ever-changing with the seasons. Dinner is set at $95 per head ($110 per head from March 1).
We cater for gluten-free dietary restrictions only; our dinner service does not include a vegetarian option. We ask for your understanding that, apart from gluten-free, no other dietary restrictions will be accommodated in our dinner menu.
From February 2021, we will hold one Saturday lunch service each month that caters for plant-based guests. The menu will be free from meat, egg and dairy (we are unable to cater for Low FODMAP diets). Please visit the VEGAN LUNCH tab.
We also offer a PRIVATE DINING option – the chance to have a private lunch for up to 10 guests prepared by chef Simon Stewart. Contact Kara (03) 52362611 for full details and available dates.
SAMPLE MENU – $95 per person.
(from March 1st $110 per person)
Haloumi, Plums & Walnut
Lamb Sukjuk, Fermented Daikon & Labna
Linseed Crisps, Beetroot, Chèvre & Lemon Thyme
Spelt Sourdough, Za’atar, Olive Oil
Ras El Hanout Spiced Lamb Shoulder
Zucchini, Preserved Lemon, Seeds & Persian Feta
Chickpea Hommus & Dukkah
Dutch Creams, Lemon & Parsley
Fennel Seed Ice Cream & Caramelized White Chocolate
Lemon Sherbet Marshmallow
Choux Bun with Lemon Verbena Cream
Our beverage list is focused on small, sustainable and mindfully produced Victorian wines, local beers & ciders, and house made sodas created with ingredients from our kitchen garden.
Holiday Closure Dates:
March 2021: 29th, 30th & 31st.
April 2021: 1st, 2nd (Good Friday) & 25th (ANZAC Day).