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Ultimately, we want to be known for our flexible, accessible and enjoyable food offering that delivers our ‘circle’ philosophy – creating memorable food and wine experiences together with family and friends, for any number of occasions.”
- Elias, Executive Head Chef.
A world selection of wine
FOOD AND BEVERAGE OFFERINGS
Championing local producers and seasonal ingredients, the food menu will feature a curated selection of dishes designed to be enjoyed as standalone meals, covering snacks, entrees, mains, sides, desserts and cheese.
Kicking things off with snacks, guests can enjoy anything from Sydney Rock oysters and a caviar service served with crumpets and condiments
to a goat cheese eclair or smoked eel tart. For entrees, expect dishes such as tuna crudo with Yarra Valley caviar, dill and buttermilk, along with arrowhead squid with nduja, morcilla and celeriac.
On the mains, a Blackmore Wagyu tri tip steak with mountain pepper cafe de Paris butter or Loddon Estate duck with Davidson plum BBQ sauce is perfectly paired with an array of seasonal sides.
For a sweet finish or accompaniment with a nightcap, a silky vanilla parfait with wattle seed, macadamia praline and celeriac or a bergamot olive oil ice cream with marmalade and olive oil cake are destined to please.
Not forgetting the ultimate wine pairing, cheese will have its very own spotlight on the menu. Expert cheesemonger Victor Persinette-Gautrez from K-Sein Fromagerie at South Melbourne Market has curated an offering of artisanal cheeses from Australia and abroad, all served with onion jam, Vivian’s honey, quince paste and bread.
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