Sample Menu

Seafood velouté, seafood kettle: crayfish, fish, squid, scallops

The velouté stock is made up of the stock of the above ingredients, which creates velvety taste sensations of the sea. Mixed with harvested seaweed from our pristine shores.

Nesting quail on Asian slaw

Quick furnace blast off quail, sealing in the natural juices. Shredded cabbage, wombok, roasted slivered almonds and dried noodles, drizzled with an Asian sauce.

Bass Strait scallops poached with ginger glaze sauce

Scallops poached in our in-house ginger glaze sauce.

Wild Harvest raised pork sausage, smokey bourbon BBQ pork jus

Made from front shoulder minced, infused with foraged herbs from King Island, garnished with watercress and served on a bed of potato mash.

Miso glazed eggplant scallops

Vegan Hot to medium skillet, cook eggplant until soft and then add miso sauce in readiness to plate and garnish.

Pink ling, green vegetables and twice cooked potatoes, lemon butter sauce

Fish steamed to 60 degrees, final finish under the grill.

Half serve 600 gram crayfish, light garden salad or vegetables

Crayfish cooked in saltwater, garnished with baked saltbush foraged from the shores of King Island.

Duck breast à l'orange with local vegetables

Skin side down seared in a hot pan, baked off in the oven with in-house à l'orange infused carrots.

King Island 300 gram MSA aged scotch fillet, local vegetables and beef jus

Aged 60 days plus. Char-grilled to request with twice-cooked potatoes cooked in duck fat and finished in the oven.

Wild Harvest homegrown rolled loin pork roast, root vegetables and steamed greens

Prior to rolling, pork is dusted with foraged herbs and spices. Rolled and tied, slow-cooked to 60 degrees core temperature. Finished off at 215 degrees C.

King Island lamb shanks on mash with greens and lamb gravy

Lamb shanks caramelised before placing them on a mirepoix vegetable stock in a camp oven, slow-cooked over an open fire.

Vegetarian garden bowl with satay beans and sprouts

Vegetarian Soaking beans, making satay from scratch, a combination of fresh steamed and baked vegetables.

Berry panna cotta with ice cream

Crème brûlée with ice cream

Selection of King Island cheese for two