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 $110 per head.

We cater for vegetarian and gluten-free dietary restrictions only. We ask for your understanding that, apart from vegetarian and gluten-free, no other dietary restrictions will be accommodated in our dinner menu.

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 – $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

Honey Basbousa

_

BEVERAGES

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).

June 2021: 21st, 22nd, 23rd, 24th & 25th