Dinner – Friday and Saturday evenings.
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 $95 per head ($110 per head from March 1st). We cater for gluten-free dietary restrictions only. We ask for your understanding in 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, egg & dairy. (we are unable to cater for Low FODMAP diets). Please visit ‘Vegan Lunch” tab.
Private dining – a private lunch by Chef Simon Stewart of up to 10 guests. 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).