Menu
Please note that our menus change based on seasonality and availability.
See our full menu below or Instagram for photos.
To Start
Individual bites designed to stimulate the palate.
$10
ROASTED HOKKAIDO SCALLOP (1 pc) (GF)
w cauliflower purée, spiced butter, pickle shallot, fresh herbs
$10
$12
TEMPURA ZUCCHINI FLOWER (1 pc) (VEG)
w lemon myrtle ricotta filling, tomato emulsion, shaved Parmigiano Reggiano
$12
$10
GRILLED LAMB CUTLET (1 pc) (GF, LF)
marinated in rosemary, oregano & garlic, lemon, extra virgin olive oil
$10
$15
LOBSTER SLIDER (1 pc)
w lettuce, avocado, finger lime, marie rose sauce, shiso
$15
SMALLER PLATES TO SHARE
$14
HOUSE-BAKED FOCACCIA (V, VEG)
w Gippsland cultured butter
$14
$21
SMOKED BABA GHANOUSH (GF OPT, V, VEG)
w sumac, coriander, toasted seeds, lavosh crackers
$21
$21
FIVE-SPICE KARAAGE FRIED CHICKEN (LF OPT)
w truffle mayo, pickled cucumber, grilled lemon
$21
$24
BURRATA & HEIRLOOM TOMATOES (VEG, GF OPT)
creamy burrata, heritage tomatoes, basil oil, aged balsamic, focaccia
$24
$25
HEIRLOOM TOMATO TARTARE (2 pc) (V, GF, LF)
w avocado mousse, crispy rice, cucumber broth, herb oil
$25
$26
SAUTÉED TIGER PRAWNS & CHORIZO (LF, GF OPT)
w garlic, fresh tomato, chilli, sauce américaine, charred bread
$26
$26
HIROMASA KINGFISH CRUDO (GF)
w passionfruit & aji amarillo dressing, avocado mousse, caviar, rice cracker
$26
$28
THAI GRILLED SQUID & MANGO SALAD (LF, GF)
w peperonata, mango, chilli, red onion, radish, coriander, tamarind dressing
$28
$28
DUCK TACOS (2 pc) (LF)
w hoisin mayo, pickled plums, cucumber, chilli, coriander, shallots
$28
Add 1 pc +$14
PASTA
Available as Entrée (E) or Main (M)
E $21 | M $28
Linguine Cacio e Pepe Romana (GF OPT)
Pecorino Romano, black pepper.
E $21 | M $28
Gluten free pasta $2
E $24 | M $32
Pumpkin Cappelletti (VEG)
Red miso butter sauce, hazelnut, sage.
E $24 | M $32
E $28 | M $36
Spaghetti alle Vongole (LF, GF OPT)
Goolwa pipi, bottarga, white wine, garlic, pangrattato.
E $28 | M $36
Gluten free pasta +$2
LARGER
$30
PROHIBITION WAGYU BURGER (GF OPT)
180g patty, cheese, truffle aioli, chilli jam, fries
$30
gluten-free bun +$2
$34
CHAR-ROASTED CAULIFLOWER (V, VEG, GF)
w vadouvan & coconut velouté, golden raisins, toasted dukkha, curry leaf oil
$34
Contains nuts
$40
CHAR SIU PORK COTOLETTA (GF OPT)
w macerated grapes, apple, fennel, jalapeño aioli & smoked BBQ sauce
$40
Contains nuts
$41
PERI PERI CHICKEN (GF, LF)
w pickled kohlrabi, witlof & stone fruit salad
$41
$44
PAN-FRIED JOHN DORY (GF)
w beurre noisette, crispy cocktail potatoes, pickled onion, cucumber, watercress, dill
$44
$56
250G EYE FILLET (GF, LF)
w carrot purée, broccolini, sweet potato crisps, red wine jus
$56
SIDES
$15
BEER BATTERED CHIPS
w truffle lime aioli
$15
$14
LEAFY SALAD (V, GF)
w red coral lettuce, butter cup lettuce, pickles, Greek vinaigrette
$14
$14
BBQ SPICED CORN RIBS (GF, V OPT)
w labneh, fresh herbs
$14
$21
CAESAR SALAD (GF)
w parmesan dressing, anchovy, prosciutto, boiled egg
$21
$16
ROASTED BABY BEETROOT (V, GF, LF)
w whipped horseradish, radicchio, grapes, toasted buckwheat, hazelnut, sumac, mint
$16
Contains nuts
CHEESE
CHEF’S SELECTION OF FRESH & DRIED FRUIT W CRACKERS (GF OPT, VEG)
$13
1 cheese
$13
$24
2 cheeses
$24
$34
3 cheeses
$34
DESSERT
$10
Affogato (GF)
Espresso, vanilla ice cream.
$10
Frangelico +$11
Baileys +$11
Amaretto +$11
$21
Peach Melba
Vanilla and elderflower panna cotta, raspberry granita, poached yellow peach, lemon myrtle oil, almond.
$21
$22
Tiramisù Textures
Savoiardi sponge, mascarpone Chantilly, coffee ice cream, Kahlúa glaze, chocolate soil.
$22
$21
BASQUE CHEESECAKE
salted caramel, honeycomb, crème fraîche sorbet
$21
THE PROHIBITION FEAST
Shared Menu for $85pp. Min. 2 people.
COURSE 1: TO START
House Baked Focaccia
Gippsland cultured butter, flaky sea salt.
Smoked Baba Ghanoush
Sumac, coriander, toasted seeds, lavosh.
Hiromasa Kingfish Crudo
Passionfruit dressing, avocado mousse.
Roasted Hokkaido Scallop
Cauliflower purée, spiced butter.
COURSE 2: SECOND WAVE
Duck Tacos
Hoisin mayo, plums, cucumber, chilli.
Pumpkin Cappelletti
Red miso butter, hazelnut, sage.
COURSE 3: THE MAIN EVENT
Peri Peri Chicken
Pickled kohlrabi, witlof and stone fruit salad.
Sides
Beer Battered Chips with Truffle lime aioli.
Leafy Salad with pickles, Greek vinaigrette.
COURSE 4: DESSERT
Tiramisù Textures
Savoiardi, mascarpone, coffee ice cream, chocolate soil.
Vegetarian / Vegan Menu
Shared Menu for $85pp
COURSE 1: TO START
Focaccia
Veg - Gippsland cultured butter.
Vegan - Extra virgin olive oil
Smoked Baba Ghanoush (GF, Vegan)
Sumac, seeds, lavosh.
Starter Selection
Veg - Tempura Zucchini Flower (Ricotta filling)
Vegan - BBQ Spiced Corn Ribs (Labneh removed or substituted.)
COURSE 2: SECOND WAVE
Salad
Veg: Burrata & Heirloom Tomatoes
Vegan: SUB Avocado Mousse, heirloom tomatoes, rice cracker
Pasta
Veg: Pumpkin Cappelletti (Butter sauce)
Vegan: SUB Spaghetti Aglio e Olio (Chilli, garlic, parsley)
COURSE 3: THE MAIN EVENT
Char-Roasted Cauliflower
Vadouvan coconut velouté, raisins, dukkha
Sides
Beer Battered Chips
Leafy Salad
COURSE 4: DESSERT
Dessert
Veg: Peach Melba | Panna cotta, raspberry granita, poached peach
Vegan: SUB Coconut Malibu | Coconut & Malibu parfait/sorbet, fruit