Signature desserts
AVAILABLE
Lunch 12pm - 3:30pm Thurs & Fri
Dinner 6pm - 10:30pm Sun - Thurs / 6pm - 11:30pm Fri & Sat
- Dessert degustation 49pp*
- Why choose only one dessert, when you can sample three?
- *excludes Autumn in Japan
- CHERRY POPPINS 28
- Valrhona chocolate mousse, cherry gel, griottines liquer, salted chocolate soil, dark chocolate areo & fresh cherries.
- AUTUMN IN JAPAN 28
- Valrhona dulcey & popcorn parfait, miso caramel, mandarin & yuzu sorbet.
- STRAWBERRY KISSES 29
- Spiced strawberry sorbet, vanilla panna cotta, raspberry & rose cremeaux, opalys powder, pomegranate meringue, white peach nitro.
- PASSIONISTA 26
- Passionfruit curd, passionfruit fluid gel, passionfruit jelly, dehydrated passionfruit air, aerated basil ganache, basil ice-cream, fresh baby basil, sesame oat soil & salted caramel (gf option).
- STICKS & STONES 28
- Chocolate bark, charcoal passionfruit pebbles, nutella, black sesame, chocolate soil, hazelnut custard, crunchy chocolate twigs
- APPLE & COCONUT POPSICLE 26
- Apple & coconut popsicle, coconut foam, apple skin sherbert, cider bubbles (df/gf).
- SMOKING ROSEMARY CARAMELIA CIGAR BOX 26
- 2 valrhona caramelia chocolate and rosemary infused cigars, raspberry vinaigrette gel, smoked chocolate ash (gf)
Assorted gelato + sorbet (gf) 12
Macarons (gf) / box of 5 to take home 3.5 / 15
Om Nom house made chocolates (box of 4 to take home) 12
With respect to diners with allergies we cannot guarantee dishes will be completely free of nut or shellfish residue. Menu subject to change
Signature cocktails
START WITH THAT
- OM NOM PING PONG 21
- Sloe Gin, apricot brandy, fresh citrus, candied orange, popping candy.
- CAMPARI ROSE BLOOM MARTINI 19
- Citrus vodka, fresh pressed citrus, Aperol, Campari, rose scented foam.
- ADELPHI GROG 25
- Rum, dark spiced rum, barrel aged bitters, apricot liqueur, fresh pressed pineapple, passionfruit. Served in a smoking grog bottle.
- TOASTED PECAN NEGRONI 24
- Smoked roasted pecan gin, Campari, Regal Rouge Bold Red vermouth, pecan & chocolate bitters. Served smoking with a side of roasted pecans.
- HUBBA BUBBA MARTINI 20
- Homemade Hubba bubba vodka, bubblegum syrup, fresh pressed lemon & apple juice. Served straight up with hubba bubba & fresh lemon garnish.
- PASSION BEAN MARTINI 21
- Vanilla vodka, caramel liqueur, passionfruit syrup and pulp with apple juice, served straight up with snow sugar dusting, fresh passionfruit.
SWEET TREATS
- GIRLS NIGHT OUT 28
- Vodka, watermelon juice, fresh pressed raspberries, violet & rose syrup, fresh pressed citrus. Served straight up on a mirror platter with raspberry & chambord lipstick, champagne perfume.
- SALTED CARAMEL CRACKING ESPRESSO 26
- Vanilla spiked vodka, salted caramel, vanilla liquor, cold pressed espresso, caramel & coffee nitro charged foam, frozen at the table.
- NETFLIX & CHILL 22
- Popcorn washed rum with house made cherry cola, fresh lavender, spices. Served with salted popcorn in a popcorn cup.
ENGAGE YOUR SENSES
- TOOTHPASTE MOJITO 23
- Light rum, pressed mint, lime juice, mojito toothpaste, toothbrush.
- PLUM & SAGE SORBET BELLINI 20
- Sage infused gin shaken with house made plum sorbet, fresh pressed lemon juice. Topped with sparkling wine & rosemary.
- SMOKING MARSHMALLOW COLADA 26
- Marshmallow rum, coconut, fresh pressed pineapple, roasted marshmallows. Served in a cloud of hickory smoke.
- FRENCH KISS 28
- Ketel One Vodka, Cointreau, cream sherry, fig jam, fresh pressed pineapple with a platter selection of cheese, lavosh. The perfect pairing.
- SEX ON ST KILDA BEACH 28
- Peach liqueur, rose foam shooter, serving of chambord caviar, rum, coconut, fresh fairy floss. Presented with sea shells, beach towels & edible sand.
- SECRET GARDEN 25
- Gin, crisp cucumber, mint, elderflower, fresh pressed apple. Served on a bed of edible soil with absinthe jelly worms.
WHY NOT SHARE?
- NITRO TEA PARTY (FOR 2) 39
- Tanqueray, Ketel One Vodka, spiced rum, Cointreau, spiced syrup, cranberry, spices. Served in a steaming nitro charged teapot.
- SPICED G&T (FOR 2) 30
- Gin, house made spiced syrup, tonic. Served smoking in a porthole infuser to share.
- CHAMPAGNE BUBBLE BATH (FOR UP TO 4) 78
- Gin, creme de myrtille, blueberry and lavender shrub, fresh pressed citrus, topped with a champagne bubble foam. Served to share in a bathtub with mini ducks.
Lunch & Dinner
Available
— Dinner 7 days a week
— Lunch 12 – 3pm Thurs – Fri
(note: Mon – Wed a limited snack menu and two Signature Desserts are available. Weekend High Tea offered on Saturdays and Sundays)
2 COURSE LUNCH
Choose any two dishes
One item each from our medium, large* or dessert section
with a glass of house wine
$39pp
*excludes John Dee Wagyu
FEED ME
Savoury + Sweet
Let us feed you with our chef’s selection of most popular dishes
$75pp, minimum 2 people
Boards
- CHARCUTERIE 35
- Sliced cured meats, house made terrine, persian feta, pickles, breads.
- CHEESE 28
- Selection of 3 cheeses, grapes, candied walnuts, quince paste, truffle honey.
Small
- FRESHLY SHUCKED OYSTERS 4.5ea
- Passionfruit caviar (gf/df)
- VANILLA SALTED FRIES 10
- Raspberry aioli (v/gf).
- SPICY NUTS (v). 5
- PARMESAN PANNA COTTA CROSTINI 6ea
- Stilton crumble, crispy manchego, quince paste, candied walnut (v).
- TEA & TOAST 10ea
- Tuna tartare, yuzu curd, tomato tea
- SWEET CORN CROQUETTE 12
- Chilli & lime crema (v).
MEDIUM
- CRISPY PORK BELLY SALAD 23
- Green papaya, asian herb salad, palm sugar caramel dressing (gf/df).
- BEETROOT CURED SALMON 20
- Smoked salmon, salmon roe, pistachio crumble, pomegranate gel (gf).
- HEIRLOOM TOMATO SALAD 15
- Goats curd mousse, olive crutes, cucumber & lime gel (v).
- CHARRED ASPARAGUS 16
- 60° egg, green pea foam, garlic & parmesan curd, olive soil (v).
- SEARED SCALLOPS 21
- Miso emulsion, wakame salad, dashi gel (gf/df).
LARGE
- LAMB CUTLETS 28
- Chorizo, caramelised onion, hummus (gf/df).
- PEDRO XIMENEZ BRAISED BEEF CHEEKS 29
- Truffled potato purée, pedro ximenez sherry (gf).
- JOHN DEE WAYGU 8+ 35
- raspberry & thyme gel, spring onion, nori, ponzu (gf/df).
- CONFIT DUCK TACO 25
- charcoal tortilla, cherry pate of fruit, foie gras (gf).
- KOREAN RICE GNOCCHI 24
- Melted cheese, spicy red sauce, fried anchovy & bonito(df).
DESSERTS
- OM NOM CHOC NUT BOMB 28
- Peanut butter parfait, peanut butter powder, chocolate coated rice bubbles, raspberry fluid gel, dehydrated chocolate mousse.
- AUTUMN IN JAPAN 28
- Valrhona dulcey & popcorn parfait, miso caramel, mandarin & yuzu sorbet.
- STRAWBERRY KISSES 29
- Spiced strawberry sorbet, vanilla panna cotta, raspberry & rose cremeaux, opalys powder, pomegranate meringue, white peach nitro.
- PASSIONISTA 26
- Passionfruit curd, passionfruit fluid gel, passionfruit jelly, dehydrated passionfruit air, aerated basil ganache, basil ice-cream, fresh baby basil, sesame oat soil & salted caramel (gf option).
- STICKS & STONES 28
- Chocolate bark, charcoal passionfruit pebbles, nutella, black sesame, chocolate soil, hazelnut custard, crunchy chocolate twigs.
- APPLE & COCONUT POPSICLE 26
- Apple & coconut popsicle, coconut foam, apple skin sherbert, cider bubbles (df/gf).
- SMOKING ROSEMARY CARAMELIA CIGAR BOX 26
- 2 Valrhona caramelia chocolate and rosemary infused cigars, raspberry vinaigrette gel, smoked chocolate ash (gf).
- DESSERT DEGUSTATION $49 pp*
- *excludes Autumn in Japan
Assorted gelato + sorbet (gf) 12
Macarons (gf) / box of 5 to take home 3.5 / 15
Om Nom house made chocolates (box of 4 to take home) 12
COCKTAILS
Available from 5pm – 11pm (midnight Fri/Sat) See Cocktail Menu for descriptions
With respect to diners with allergies we cannot guarantee dishes will be completely free of nut or shellfish residue. Menu subject to change
HIGH TEA
Available Saturday & Sunday. Seatings at 12pm and 2.30pm
Important note re dietaries:
While gluten free, pregnant & vegetarian needs are able to be catered to, all other dietary requirements are unable to be met for this menu.
Please advise of any of the above listed dietaries, at time of booking.
Due to preparation time, we are unable to cater to changes and dietary requests on the day.
Please note the below menu is seasonal and subject to change without notice.
(MIN. 2 GUESTS)
SOMETHING SAVOURY
JAMON SERRANO ON CROUTE, SEASONAL CHUTNEY & PERSIAN FETTA
CHORIZO & CARAMELIZED ONION TARTLET
SWEETCORN CROQUETTES WITH CHILLI & LIME CREMA
CHARCOAL PRETZEL, TRUFFLE HONEY & STILTON
CONFIT DUCK WAFFLE CONE, CHERRY PATE D’ FRUIT & FOIE GRAS
TUNA TARTARE, SESAME, YUZU & BONITO DRESSING
KOREAN STYLE CHICKEN SLIDER WITH GOCHUJANG SLAW
SOMETHING SWEET
ASSORTED MACARONS
HANDMADE CHOCOLATE TRUFFLES
SEASONAL MERINGUE BLOSSOMS
TIRAMISU, AMARETTO JELLY & GIANDUJA
BANANA, PASSION FRUIT CURD & MACADAMIA CRUMBLE
VALRHONA JIVARA TART, RASPBERRY CHAMBORD JELLY
COCONUT RICE PUDDING, MANGO COMPOTE & PISTACHIO MALTO
WITH
A GLASS OF FRENCH SPARKLING 69 PER PERSON
FREE FLOW FRENCH SPARKLING 89 PER PERSON (LIMITED TO 2HR SEATING & AVAILABLE FOR ENTIRE TABLE ONLY)
CHILDREN’S SELECTION (UNDER 12)
CHEF’S SELECTION OF 8 SWEETS AND SAVOURIES
BABYCCINOS, HOT CHOCOLATE
SOFT DRINKS, JUICES
39 PER CHILD
COCKTAILS
HUBBA BUBBA MARTINI 20
PLUM & SAGE SORBET BELLINI 20
SALTED CARAMEL CRACKING ESPRESSO 25
PASSION BEAN MARTINI 21
CAMPARI ROSE BLOOM MARTINI 19
TOOTHPASTE MOJITO 23
SALTED CARAMEL CRACKING ESPRESSO 25
GIRLS NIGHT OUT 28
BOUTIQUE TEA
(INCLUDED WITH ALL HIGH TEAS)
BLACK TEA
ENGLISH BREAKFAST: The malty flavour you expect with a hint of candied oranges.
VANI-T FRENCH EARL GREY: Marigold, bergamot, rose petal & cornflower.
PROSPERI-T- CHAI TEA: A simple black tea with all the spices of the Orient.
CHOCOLAT-T (D): Chips of chocolate with decaffeinated Ceylon tea.
GREEN TEA
APPLE OOLONG: Crisp and delicious apples combined with earthy oolong.
TIAN SHAN XUE YA: Delicate, earthy and even a little bit youthful on the tongue.
HERBAL TEA
CHAMOMILE: A strong & pungent bouquet with a calming effect.
PEPPERMINT: Almost as good as brushing your teeth.
GINGER & LEMONGRASS: A spicy tango, with sweet lemon flavour and zingy ginger.
SEXUALI-T: Horny goat weed brings the kitchen closer to the bedroom.
FRUIT TEA
SENTIMENTALI-T (D): Fruit melange with dried apples and elderberry.
DIVERSI-T: Chocolate chips, carrot granules, strawberries & rhubarb.
ROOITEA VANILLA (D): Down-to-earth rooibos combines with flamboyant vanilla.
*(D)ecaffeinated
With respect to diners with allergies we cannot guarantee dishes will be completely free of nut or shellfish residue. Menu subject to change.
BEER & WINE
BEER
Furphy – ‘Refreshing Ale’
Geelong born and brewed from 100% Victorian ingredients. Clean and crisp, with a subtle balance of fruit and malt. The finish is smooth and pleasantly refreshing. 11
Asahi Super Dry
The beer for all seasons – Japan’s favourite beer has a refreshing barley flavour and a crisp aftertaste. 12
Sample Brew Lager
Brewed in Collingwood, the scarce and intricate Enigma hop morphs flavours and aromas from raspberries to Pinot Gris, delivering a truly palatable finish. 12
Mornington Peninsula Brewery Pale Ale
An American-style pale ale, pouring a cloudy golden yellow with a tightly packed white head. It has both, citrus and passion fruit aromas, a light smooth palate, moderate bitterness and carbonation. 12
Coopers Premium Light
Coopers has used traditional Lager brewing techniques to produce a full flavoured light beer. The Light has a fresh aroma with clean floral hop notes. 10
CIDER
Flying Brick Draught Apple Cider, Bellarine, VIC
Rich, big and generous. A daring cider with big, bold red apple varieties leaping out of the glass. Warm honey/toasty display. A perfect balance of fruit, acid, tannins and alcohol. 12
BUBBLES 120ml/750ml
Bottega Prosecco DOC
Over the years the distinctive traits of these grapes have remained unchanged, making Prosecco the most famous and best-selling Italian wine all over the world. 12
Petalo Moscato
A white sparkling wine characterized by a clear sweetness, pronounced and elegant bouquet, low alcohol content and a typical scent of roses that evokes the image of petals on the label. 12/41
Bottega Gold Prosecco DOC
Bottega Gold is an exquisite Prosecco DOC, obtained by the vinification of Glera grapes. Soft, harmonious and elegant, with a slim body and with lively yet balanced acidity. 89
Besserat de Bellefon Brut Champagne
One of the finest examples of non-vintage Champagne. Notes of fresh fruit, apricot, pineapple and vineyard peach. Notes of hazelnut and praline develop at the finish. 23/130
2009 Dom Pérignon Brut Vintage Champagne
Delicate fresh violets in a setting of white peaches. Though this is such a fine delicate wine, the complexity is astounding, along with its length. 495
DESSERT WINE 90ml/375ml
2015 Rob Dolan Sauvignon Blanc Late Harvest, Eden Valley, SA
Vibrant straw colours. Lucious, fresh and clean with lemon peel and tropical fruit flavours. 15/59
2016 Tim Adams Botrytis Riesling, Clare Valley, SA
Powerfull sweetness in elegant harmony with the classic Riesling citrus and floral characters. 59
2016 Jack Rabbit Audacia, Bellarine, VIC
This fresh and vivacious Moscato styled wine surprises with floral and rose petal aromas and crisp apple and citrus notes, as well as a great balance of sweetness, acidity and spritz. 11/39
WHITE 150ml/750ml
2016 March’s Very Own (MVO) Sauvignon Blanc, Marlborough, NZ
Classic Sauvignon Blanc from the world leader in the variety. Lifted herbs and stone fruits carry a dry, clean palate. 13/55
2016 Quealy Tussie Mussie Pinot Gris, Mornington Peninsula, VIC
Tussie Mussie is a generous wine with a luscious stone fruit palate; honey, heavy bottomed pears, creamy. Six months on lees assist generous mouth feel and palate weight. Balanced with natural acidity. 15/65
2016 Jack & Jill Scotchmans Hill Chardonnay, Bellarine Peninsula, VIC
Beautiful citrus and peach fruit aromas with a creamy barrel ferment texture. Layers of crispy green apple and citrus as well as a nutty oak finish. 14/59
ROSÉ 150ml/750ml
2017 Tokar Estate Shiraz Rosé, Yarra Valley, VIC
Enticing and complex with raspberries and cream. The palate is soft with a sweet fruited core and
a dry, slightly salty finish. 15/65
RED 150ml/750ml
2016 T’Gallant Tempranillo Graciano Shiraz, Mornington Peninsula, VIC
Aromas of dark cherry, plums and spice with. Juicy dark fruits and savoury, spicy characters combined with soft chocolatey tannins. 13/55
2017 Ingram Road Single Vineyard Shiraz, Heathcote, VIC
An opaque inky black dark red colour indicates the rich and full body. With plenty of spice and pepper on the palate it features slightly dryish, firm tannins. 15/65
2017 Passing Clouds Pinot Noir, Macedon Ranges, VIC
Strawberry and cherry aromas are compleneted by subtle forest floor and spice flavours on the palate. Chrunchy acidity and fine tannin. 16/69
2016 Port Phillip Estate Red Hill Pinot Noir, Mornington Peninsula, VIC
Heady aromatics of cranberry, spiced cherry and forest coolness. A lengthy palate, coated with fine grain tannin and raspberry and pomegranate. 17/75
PORT & SHERRY 90ml
2012 Tokar Estate La Tentadora, Yarra Valley, VIC
This late bottled fortified Tempranillo is made from some of the oldest Tempranillo plants in the valley. After 50 month in French oak berrels, La Tentadora impresses with a deep purple colour and a full bodied palate. 16
Valdespino Pedro Ximenez, Jerez, Spain
Intense mahogany colour with aroma of raisins. Rich, velvety and smooth. 14
Campbells ‘Liquid Gold’ Classic Topaque, Rutherglen, VIC
Elegant flavours of toffee, honey and spiced citrus fruits with complexity derived from long
oak maturation. 15
Full Spirits and Cocktail bar also on offer.
