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Eat

Our menu

—  Our Menus  —

Modern dishes that capture the flavors of the season
 

a la carte MENU


—  Entrée  —
Radish, cultured cream, dill, fennel pollen
Whole Eastern king prawn, cucumber, avocado
Pork, cabbage, mustard, kohl rabi

—  Main  —
Chicken, thyme, asparagus
Sher Wagyu, onion, leek, tendon
King Dory, apple, turnip, roe

—  Dessert  —
Shaw River Buffalo milk, honey, yoghurt
Chocolate, strawberry, buckwheat
Comte, quince, lavosh

2 course, $70 per person
3 course, $90 per person

5 course TASTING menu


Canapés on arrival
~
Radish, Schultz quark, dill, fennel pollen

Whole Eastern king prawn, cucumber, avocado

Wild Black Lip Abalone, pork, garlic scapes

Sher Wagyu, tendon, onion, leek

Shaw River Buffalo milk, honey, yoghurt

$110 per person or $150 with matched wines
Market Lane Filter Coffee & T2 Tea included

8 course TASTING menu


Small bites to start
~
Radish, Schultz quark, dill, fennel pollen

Whole Eastern king prawn, cucumber, avocado

King Dory, apple, celery, turnip, roe

Wild Black Lip Abalone, pork, garlic scapes

Great Ocean Duck, beetroots

Sher Wagyu, tendon, onion, leek

Shaw River Buffalo milk, honey, yoghurt

$130 per person or $200 with matched wines
Market Lane Filter Coffee & T2 Tea included

 
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The food at Gladioli Restaurant is created to showcase wonderful products. We carefully source each ingredient with thought given to provenance, ethical production, seasonality and flavour.
Both modern and classical techniques are used to prepare the food, and the chefs strive to present interesting and tasty dishes that capture the essence of these ingredients.
* Our menu's change often. Please contact Gladioli Restaurant for the latest menu. 

On Saturday's evenings the a la carte menu is not available

Head-Chef Matthew Murphy