Dinner – Friday and Saturday evenings.

Our set share-style menu is made up of a series of (9) nine dishes. Each dish features ingredients sourced direct from local farmers, and the Yield kitchen garden, therefore our menu is ever-changing with the seasons. Dinner is set $95 per head. We cater for Gluten-Free dietary restrictions only. We ask for your understanding that no other dietary restrictions will be accommodated.

We will hold One Saturday lunch service per month (starting February 2021) that caters for plant-based guests, the menu will be free from meat, gluten & dairy – please see Lunch menu. (we are unable to cater for Low FODMAP diets).

Private dining – a lunch by Chef Simon Stewart in our dining room with a set nine (9) dish menu, each dish features ingredients sourced direct from local farmers, and the Yield kitchen garden. Private booking of up to 10 guests, $950 + additional beverage charges. Please contact Kara (03)52362611 for full details and available dates.

MENU – $95 per person.

(No menu alterations, except for Gluten-Free)

Haloumi, Caper, Walnut, Lemon & Honey

Lamb Sukjuk, Fermented Daikon, Soused Onion & Labna

Beetroot, Cracked Wheat, Lemon Thyme & Shanklish

Spelt Sourdough Bread, Za’atar, Olive Oil

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Spiced Lamb Shoulder

Green Cabbage, Raisin, Onion & Chickpea

Potato, Lemon & Parsley

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Rum Bubba, Muscat Ice Cream & Burnt Orange and Cardamom Syrup

Rhubarb & Rose Water Choux Bun

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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: December 2020: 25th, 26th, 27th, 28th, 29th, 30th & 31st.

January 2021: 1st.

February 2021: 25th, 26th, 27th & 28th.

April 2021: Good Friday 2nd & ANZAC Day 25th.