Degustation · Collingwood · Est. 2026
Nine courses. Collingwood. Seated only.
Begin the menu ↓We start cold and bright. Tomatoes picked the morning of, sat next to white peach, dressed in verjus we press ourselves.
There is almost nothing done to it. That is the hardest kind of cooking to get right.
The growerHeirloom tomato · Yarra Valley · picked at dawn
Bread baked to order on the oven floor, blistered and warm, torn at the table. The butter is churned here and cold-smoked over the same wood.
Bread and butter, taken seriously. Most of the meal is built on this.
The bakeStone-milled flour · baked to order, never held
One pumpkin, roasted whole and slow until the sugars catch, then glazed in honey we take a shade too far on purpose.
The forageSaltbush · grown 90 minutes south
The course the whole menu is built around. Shoulder cooked sixteen hours over coal, then finished hard in thirty seconds so the edges go to lacquer.
Both numbers matter. The long one makes it tender. The short one makes it taste of fire.
Halal, from a farm we drive to. We would build it this way regardless.
The farmMornington Peninsula lamb · halal · named supplier
Rice cooked the long way, bloomed with saffron, the crisp scorched layer from the bottom of the pot broken over the top. Sharp barberries cut through it.
The spiceSaffron · bloomed in warm milk, never dry
A small, cold pause. Rosewater and pressed grape, scraped to snow. It clears everything before the second half of the meal.
The pourServed with chilled white-peach tea — see the cellar
Short rib braised twelve hours, pressed flat overnight, then glazed and grilled to order. It cuts with a spoon and tastes of the coal.
The cutGrass-fed short rib · halal · dry-aged 30 days
Yoghurt we hang for two days until it is thick and slightly sharp, with a piece of raw honeycomb and walnuts toasted in brown butter. The turn from savoury to sweet.
The hiveRaw honeycomb · single apiary, Macedon
Medjool dates, warm, under a cream burnt hard on top and cold underneath. A thread of date syrup, and that is the meal.
Then tea, and you go home.
The finishMedjool dates · date syrup reduced from the same fruit
The pairing · no alcohol, no exception
No wine list. What we pour instead is two years of work. Trust us on it.
Cold-brewed overnight, served chilled. Cuts the richer courses clean.
With I, III, VIFermented in-house for three weeks. Dry, faintly bitter, alive.
With IV, VVerjus and a long-aged vinegar. Everything wine is meant to do, sober.
With II, VIIRoasted barley steeped warm. Nutty, toasted, the colour of the room.
With VIIICooked down for a day with bay. Poured over ice to finish.
With IXAll five, matched course by course. Included with every seat.
AlwaysThe last course
Two seatings a night, Thursday to Sunday. You've read the menu. Sit down.
