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 slow-cooked duck with quince and hazelnut, and venison paired with beetroot and garlic. Sides are generous and full of texture — from wood sorrel-dusted Kipfler potatoes to charred cabbage with burnt cream. Dessert brings a nostalgic nod to the Black Forest, elevated with brandy ice cream and dark chocolate mousse.
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.
$99 Per Person
Friday June 21 | 6:30pm