Our Menu
Food Menu
Wine Menu
Apollo Bay Rock Lobster
parmesan and herb mornet, fennel & orange salad.
Local Rockling
caramelised fennel, blackened leek & lime, foraged chestnut cream.
Yellowfin Tuna Cappuccio
yuzus soy, squid ink crisps, edamame, kimchi mayo, micro corri.
Antarctic Deep Sea Crab
Used for Apollo Bay Seafood Festival degustation dinner at The Perch.
Silken Chocolate Pave
dehydrated raspberry, caramel popcorn.
House Made Squid Ink Linguini
local market seafood, preserved lemon, white wine, thyme, cherry tomatoes, baby spinach.
Foothills Organics Heirloom Tomatoes
Used for and Heirloom tomato salad, fresh basil, olive oil croutons, white wine vinegar and house made buffalo mozzarella.
Wild Harvested Venison Ravioli
tri-colour heirloom carrots, gremolata, watercress cream.
Lobster & Prawn Summer Roll
home made toasted brioche, dijon aioli, watercress.
Home Made Portuguese Tarts
Delicious flakey home made sugar puff pastry, Vanilla baked custard with a hint of cinnamon and lemon.
Port Campbell Abalone
charwanmushi savoury custard, pickled jellyfish & abalone salad.
Confit Home Grown Heirloom Tomatoes
whipped goats feta, confit garlic, garden basil, sourdough crustini.
Apollo Bay Yellowfin Tuna
Locally caught yellow fin tuna. Used for various specials.
Hay smoked crayfish & abalone tortellini
Cray reduction cream, shaved black truffle.
Port Campbell Abalone
Used for various specials.
Toasted Marshmallow meringue
mandarine, house made caramel popcorn iced cream.