A bold, untamed menu exploring game meats — rustic, robust, and deeply flavourful. A celebration of wild ingredients done right.
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Step off the beaten track and into a dining experience inspired by the wilder side of the table. Into the Wild celebrates bold, rustic ingredients, game meats, earthy vegetables, and rich, foraged flavours, reimagined through modern technique.
The menu, crafted by Executive Chef Mike Jaques, journeys through the likes of kangaroo loin with capers and preserved lemon, alongside delicate quail with pickled shallots and parsley. There is depth and character in every course, from venison sausage lifted with pear and chervil to duck breast paired with beetroot, watercress and mustard. Sides are generous and full of texture, think duck fat potatoes with parmesan cream and kale folded through garlic mushrooms. Dessert leans into indulgence, with dark chocolate caramel, malted milk ice cream and puffed barley bringing it home.
Set against the backdrop of Port Phillip Bay, this is a dinner for those who like their food full of depth, flavour, and story. Come hungry, leave changed.
$109 Per Person
Saturday April 11th | 6:30pm