Entrée

• bella pruner's plate -
  yarra valley terrine, farm house cheese, duck pate,tarragon mustard, garlic aioli, pickles and preserves
  twenty-five
  
  
• pea and ham soup, herb focaccia
  sixteen
  
  
• salt and pepper calamari, lemon aioli
  eighteen
  
  
• beetroot carpaccio, yarra valley dairy goats cheese, pear and walnut salad
  eighteen
  
  
• braised chicken and basil tortellini, creamed celeriac, grilled king oyster mushroom, sage and pine nut sauce
  twenty-one
  
  
• seared tuna loin, buttered vegetables, crisp prosciutto, orange and coriander salad
  twenty-one

Main

• char-grilled 450g beef rib eye, stilton cream, mashed potato
  forty-two
  
  
• aged beef fillet, potato and gruyere fondant, caramelised button onions, bordelaise sauce
  thirty-eight
  
  
• roast truffled chicken, mushroom risotto, lemon vin cotto, salt and pepper mascarpone
  thirty-six
  
  
• grilled blue-eye, basil and scallop mousse, saffron brandade, sauce pistou
  thirty-six
  
  
• navarin of lamb, galette potato, garlic spinach, parmesan and thyme veloute
  thirty-six
  
  
• roast pumpkin and feta tart, balsamic shallots, rocket and basil salad
  twenty-eight

Sides

• rosemary and garlic potato gratinl
• steamed seasonal green vegetables
• rocket, pear and parmesan salad
• mixed leaves with tomato, shallots, avocado
• fries
  seven-fifty

Dessert

• dark chocolate delice, chocolate and caramel napoleon, espresso iice cream
• warm rhubarb and frangipane tart, vanilla mascarpone
• ginger and pear pudding, kellybrook cider sabayon, brown butter ice cream
• honey and almond panna cotta, roasted strawberries, lemon wafer biscuit
• affogoto - al café, vanilla ice cream, frangelico, biscotti
  fifteen

Selection of bella cheese
served with muscatels, water crackers and fruit:

• Healey's Pyengana Cheddar
  Australia's oldest specialist cheese from north east Tasmania, this Cow's milk cheese is matured for 6 months and has a fine textured crumbly body with a subtle flavour of herbs and pasture.

• Berry's Creek Tarwin Blue
  Victorian Gippsland blue made from pure Jersey milk is aged for a minimum 2 months and develops a rich, buttery texture interspersed with dark blue veins.

• Brie de Nangis
  From Brie, just slouthwest of Paris, France, and is one of the milder, more buttery Brie cheeses. Brie de Nangis is creamy and smooth with a slightly chalky center that becomes runny with age.

Serving selection

• one cheese
  twelve
• two cheeses
  eighteen
• three cheeses
  twenty-six