Our menu

—  Our Menus  —

Modern dishes that capture the flavors of the season


a la carte

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

—  Main  —
Chicken, thyme, asparagus
Wagyu 8+, onion, leek
Whiting, apple, turnip, roe

—  Dessert  —
 Citrus, orange cake, almond
Chocolate layer cake, strawberry
Comte, quince, lavosh

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

8 course menu

Canape's on arrival
Radish, Schultz quark, dill, fennel pollen

Whole Eastern king prawn, cucumber, avocado

Whiting, apple, celery, turnip, roe

Chicken, thyme, asparagus

Wagyu 8+, tendon, onion, leek

Great Ocean Road Duck, beetroots

Shaw River Buffalo milk, honey, yoghurt

Citrus variations, almond, egg, ice cream

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


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